Lemon (Law) Ricotta Cookies

Have you heard of the "Lemon Law?" If you grew up in Los Angeles, then the first thing you probably think of is the catchy song from the Toyota of Orange County commercial -- "No, you won't get a Lemon, from Toyota of Orangeeeeee!"  (Get it? Won't get a lemon because it's an orange!)

If you're not from LA, or are from LA and have never turned a tv on, a "lemon" is a vehicle that has defects that the dealer has been unable to fix after multiple attempts (while the vehicle is under warranty).  It's becoming a larger and larger issue for manufacturers because the California "Lemon Law" has a mandatory attorney's fees provision.  This means that the consumer's attorney can jack up his rates and get paid by the manufacturer -- the law requires it. It can be a hard part of the law for manufacturers and their attorneys to swallow, so here are some "Lemon Law" Ricotta cookies that hopefully leave a better taste in your mouth! 

(P.S. there is a federal "lemon law" and other states have their own lemon law as well.)

What You'll Need...

For the cookie: 

- 2 ½ cups all-purpose flour 

- 1 tsp. baking powder 

- 1 tsp. salt 

- ½ cup (1 stick) unsalted butter, at room temperature

- 2 cups granulated sugar 

- 2 eggs 

- 1 (15 oz.) container whole-milk ricotta cheese 

- zest of 1 lemon 

- 3 Tbsps. freshly squeezed lemon juice 

For the glaze:

- 1 ½ cups confectioners’ sugar 

- zest of 1 lemon 

- 3 Tbsps. freshly squeezed lemon juice 

How You Make It:

Preheat the oven to 375°F.  In a medium bowl, combine the flour, baking powder, and salt. Set aside. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon zest, and lemon juice and beat to combine. Stir in the dry ingredients. 

Line the 2 baking sheets with parchment paper. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. 

While they cool, combine the confectioners’ sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container. ENJOY!