Ingredients:

  • 2.5 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 cup Whole Milk Ricotta Cheese
  • 1 tsp Vanilla Extract
  • 1 Tbsp Lemon Zest (from 1 fresh lemon)
  • 2 cups Powdered Sugar (for glaze)
  • 3 Tbsp Whole Milk (for glaze)
  • 1/2 tsp Anise Extract (or Almond Extract)

Instructions:

  1. Preheat oven to 350°F (175°C). Line large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the ricotta cheese, vanilla extract, and fresh lemon zest until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick, soft dough forms. Avoid overmixing.
  6. Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, leaving 1.5 inches between cookies.
  7. Bake for 15 minutes, or until the edges are lightly golden and the centers are set. Cool completely on a wire rack.
  8. Prepare the glaze: Whisk together the powdered sugar, whole milk, and anise (or almond) extract until the mixture is smooth and drizzle-able.
  9. Dip the top of each cooled cookie into the glaze, or drizzle with a spoon. Allow the icing to set completely before serving or storing.