Lemony Snickets

These cookies from Parenting Magazine were a huge hit at our home. They make a light, cake-like cookie. The delicious, tangy glaze made it hard to eat just one.

4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla
1 tsp lemon zest
15 oz ricotta cheese (we used cottage cheese)

Glaze:
2 cups confectioners' sugar, sifted
3 Tbs lemon juice (about 1 large lemon)
Sprinkles

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

Preheat oven to 350°F. Lightly grease cookie sheets. Shape dough into balls, and place at least an inch apart on prepared cookie sheets. Bake for 10 minutes, or until bottoms are light brown. Cool on baking sheet for about 1 minute, then transfer cookies to a wire rack to cool.

While cookies cool, prepare glaze: Stir together confectioners' sugar and lemon juice in small bowl until smooth. Drizzle glaze evenly over each cookie. Garnish with sprinkles if desired. Let stand until hardened.

Yields 6 dozen