Meyer Lemons

Thanks to my boss who knows I love to bake, he brought me in a bag of meyer lemons from his tree at home.

I made these cookies because they are absolutely too die for!!!!

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 4 ounces softened unsalted butter
  • 2 cups sugar
  • 2 large eggs
  • 16 ounces whole milk ricotta
  • 3 tablespoons Meyer lemon juice
  • 1 Meyer lemon finely zested
  • 1 1/2 cups powdered sugar
  • 3 tablespoons Meyer lemon juice
  • 1 Meyer lemon finely zested
  1. Preheat the oven to 375 degrees F.
  1. Mix the flour, baking powder, and sea salt together in bowl and set aside
  2. In the bowl of your stand mixer combine the butter and the sugar, beat until light and fluffy, 2-3 minutes
  3. Add the eggs one at a time until well blended.
  4. Add ricotta, meyer lemon juice, and zest, mix until well blended
  5. Add in dry ingredients and mix just enough to incorporate
  6. Line two cookie sheets with parchment paper, and place cookies about and inch apart. I made my cookies about 2 tablespoons each .
  7. Bake for 15-20 minutes, until the cookies begin to brown slightly on the edges.
  8. Allow cookies to cool for 15 minutes on a wire rack or until cool to the touch
  1. In a small bowl mix the confectioners sugar, meyer lemon juice and zest together until well blended.
  2. Using a tablespoon, spoon the glaze onto the cookie and spread it around using the bowl of the spoon.
  3. Allow cookies to dry for about 30 minutes. (If the container is too air tight they will soften as they sit, and by the third day the texture will not be as good)

You will not be disappointed at all with these fluffy yummy cookies, I promise!!!

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