Lemony Snickets

Teri Cluff

4 C flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

½ C (1 stick) butter

 1 ½ C sugar

2 eggs

1 tsp vanilla

1 tsp lemon zest

1 container (15 oz.) low fat ricotta cheese

Glaze:

2 C powdered sugar, sifted

3 T lemon juice (about 1 lemon)

Sprinkles

Preheat oven to 350.  Lightly grease cookie sheets

Whisk together four, baking powder, baking soda, and salt in a medium bowl.  In a large bowl, beat butter and sugar on medium speed until creamy, then beat in eggs, vanilla, lemon zest, and ricotta until blended.  Add flour mixture and beat until combined.  Cover and chill at least an hour.

Shape dough into balls and place on cookie sheets.  Bake 10 min., or until bottoms are light brown.  Cool about 1 min., then transfer cookies to wire rack to cool.

While they cool, make glaze: Stir powdered sugar and lemon juice in small bowl until smooth.  Drizzle over each cookie.  Garnish with sprinkles.  Let stand until hardened.

Teri brought these to the Annual Cluff Pie pig-out a couple of years ago.