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Ingredients

1 cup white sugar ½ cup unsalted butter, softened 1 cup ricotta cheese, at room temperature 2 tablespoons lemon juice 1 tablespoon almond extract ½ teaspoon lemon zest 1 large egg, room temperature 2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ½ cup powdered sugar 2 tablespoons lemon juice

Nutrition Info

79.7 calories carbohydrate: 12.8 g cholesterol: 11.9 mg fat: 2.8 g fiber: 0.2 g protein: 0.9 g saturatedFat: 1.7 g servingSize: - sodium: 55.1 mg sugar: 7.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt, beat slowly until a dough forms.
Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.

36 cookies

These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!