Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together all Dry Ingredients.
- In a large bowl, cream together the Butter and Granulated Sugar until light and fluffy.
- Beat in the Egg and Egg Yolk, then stir in the Ricotta Cheese, Lemon Zest, Lemon Juice, Vanilla Extract, and Almond Extract.
- Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
- Drop by rounded teaspoons onto the prepared baking sheet.
- Bake for 13-16 minutes, or until lightly golden around the edges.
- While cookies are baking, prepare the Glaze: In a small bowl, whisk together the Powdered Sugar, Lemon Juice, and Lemon Zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Drizzle the Glaze over the cooled cookies.
