Soft Italian lemon ricotta knot cookies glazed with sweet lemon icing and bakery-style flavor.

Scale

2 1/4 cups all-purpose flour

2 tsp baking powder

pinch salt

1/2 cup butter

3/4 cup sugar

1 cup ricotta cheese

1 egg

1 tsp vanilla extract

1 tbsp lemon zest

2 tbsp lemon juice

For glaze:

1 cup powdered sugar

2–3 tbsp lemon juice

extra lemon zest

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1. Preheat oven and prepare baking sheets.

2. Mix dry ingredients.

3. Cream butter and sugar.

4. Add ricotta, egg, lemon, and vanilla.

5. Combine wet and dry ingredients.

6. Shape dough into knot cookies.

7. Bake for 12–15 minutes.

8. Prepare glaze and drizzle over cooled cookies.

Use fresh lemon juice for best flavor. Do not overbake for soft texture.