Yield: 40 cookies
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon Citrus Salt
2 cups granulated sugar
3 tablespoons citrus zest from lemon, lime, clementine or orange*
1 stick unsalted butter, softened
2 large eggs
2 cups Ricotta Cheese
3 tablespoons citrus juice, fresh (from fruit zested in Citrus Salt recipe)
1½ cups powdered sugar, sifted
3 tablespoons citrus juice*
1 tablespoon citrus zest*
1 tablespoon Citrus Salt, optional
Preheat oven to 375°.Coat baking sheets with nonstick spray or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, combine sugar and zest. Mix with your fingertips until the zest is broken up and incorporated into the sugar. Add butter and beat until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Mix in ricotta and citrus juice until blended together. Add dry ingredients and mix until just combined.
Scoop dough by heaping tablespoon onto cookie sheets and bake until slightly golden around the edges, between 13 to 15 minutes. (Note: To ensure cookies are fluffy and round, keep the dough refrigerated between batches.) Remove from oven and let cookies cool on the baking sheets for at least 10 minutes to set. Remove from baking sheet and place on wax paper.
While cookies are cooling, prepare the glaze. In a medium bowl, combine the powdered sugar, citrus juice and citrus zest and whisk until smooth. Spoon about a teaspoon of glaze over each cooled cookie and sprinkle with Citrus Salt, if using. Allow glaze to harden before serving.
*Note: This recipe calls for 4 tablespoons citrus zest and 6 tablespoons citrus juice. Medium-size lemons and limes each yield about 1 tablespoon zest and 3 tablespoons juice, a small clementine yields about 2 teaspoons zest and 1½ tablespoons juice, and a medium orange yields about 2 tablespoons zest and 4 to 5 tablespoons juice.
—Adapted from MyBakingAddiction.com