Limoncello-Glazed Ricotta Drops

I saw this recipe the other day and I knew I had to try it. These cookies are so light and refreshing they will become a new favorite of your household.

Limoncello-Glazed Ricotta Drops

2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg, beaten
1 cup ricotta cheese
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 tablespoon limoncello liqueur
1 teaspoon lemon zest

Preheat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.
In large mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture become light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur and lemon zest.

Add in the flour mixture and beat until well combined.

Drop the dough using a tablespoon sized cookie scoop onto a parchment-lined baking sheet. Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack.

Glaze

3/4 cup confectioners' sugar
2 tablespoons limoncello liqueur
Grated lemon zest (optional

In small bowl, mix the confectioners' sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches a spreading consistency. You may need to add a drop of water. Spread the glaze on the cookies using a butter knife. If desired, sprinkle with a bit of lemon zest while the glaze is still moist. Arrange in a single layer and allow the glaze to dry completely before covering.

Store in the refrigerator.

Adapted from Lynne's recipe.