do what you ricotta do

When you essentially grow up on a university campus, you learn that lemonade stands are extremely profitable when there are masses of parents and moving students around.

Then you grow up and moving students just means you might find a free IKEA side table on the street.

Even so, summer still means lemon to me and in this iteration--lemon ricotta cookies.

With icing...gotta keep it cool.

And the cycle continues: sidewalk table + lemon creation, a timeless combination.

Lemon Ricotta Cookies
(from Everyday Italian)

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 1 1/3 cups sugar
• 2 eggs
• 1 (15-ounce) container low fat milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. 
4. Add the eggs, 1 at a time, beating until incorporated. 
5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. 
6. Stir in the dry ingredients.
7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. 
8. 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.
9. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. 
10. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.