When I wrote about those lemon bars, I mentioned my real plan had been to make these lemon-ricotta cookies from Cooking with Christine. Things went slightly awry that night when I realized I had no ricotta. I’m not complaining — those lemon bars were heavenly. But I finally got some ricotta and tried again with the cookies.
Some step-by-step photos would have been nice, but I baked these late at night. Still, the method was super easy. The cookies baked flawlessly, no matter what size I made them. The texture reminds me a bit of a soft black-and-white cookie, so that’s sort of cake-y. Once the cookies have cooled, you ice them with a mixture of powdered sugar, lemon juice, and lemon zest. The cookies themselves also contain lemon juice and lemon zest, so these are really lemony. For my taste, that’s a very good thing. I brought some to work, and after a first taste, people were coming back for more. Highly recommended. P.S. Happy birthday, mom!