Ricotta, Lemon and a scoop

Ever since I tried these some weeks ago, I wanted to make them myself. But it was too hot to even think about turning on the oven. Not so today. I finally got to make the Lemon Ricotta Cookies and I think they turned out quite well.


Here they are right out of the oven:


Apparently some people had a problem with the dough spreading too much, as you can see, I did not. They are quite big, because I used an ice cream scoop for portioning. Instead of 44 I got 25 cookies.

The finished product with the awesome and very easy to make lemon glaze:


I love that these cookies are very cake-like, they are not crunchy but soft and really melt in your mouth.