Mini Ricotta Cakes

These are such a fun cookie. I can't decide whether I prefer them plain or with the lemon zest, but we've never had one go to waste.

Cookie:

*2 1/2 c. all-purpose flour

*1 tsp. baking powder

*1/2 tsp. baking soda

*1/8 tsp. salt

*1/2 c. unsalted butter, softened

*1 c. sugar

*1 egg

*1 c. ricotta

*1 1/2 tsp. vanilla extract OR 1 tsp. + zest of one lemon

Glaze:

*2 c. powdered sugar

*3 TBSP. milk

*1 TBSP. lemon zest (optional)

Heat oven to 350. Coat 2 baking sheets with cooking spray or line with parchment. Whisk flour, baking powder, baking soda and salt together; set aside.

Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla (and zest), beating until combined.

On low speed, add flour mixture and beat until blended. Drop by tablespoonfuls onto prepared pans. Bake for 14 minutes or until lightly browned around the edges. Let cool on sheets 3 minutes, then remove to a rack to cool completely.

To make the glaze, beat powdered sugar and milk together until well blended. Stir in zest if using. Dip tops of cookies into glaze and set aside until glaze has hardened.