1/2 cup butter
1 cup white sugar
1/2 pound ricotta cheese
1 teaspoon vanilla extract
finely grated zest of one lemon (1 tb or so)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the 1/2 cup of butter and sugar (I used 1/2 sugar, 1/2 splenda. I know, it's bad for you!). Beat in the egg (lightly), then stir in the ricotta cheese, lemon zest, and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls (I used my smallest cookie scoop, about 1 tb) onto the prepared cookie sheet.
Bake for 15-18 minutes in the preheated oven, until cookies are lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Note: Just be REALLY careful not to overmix these cookies, or they will taste "eggy"
Cream Cheese Frosting:
4 ounces cream cheese, room temperature
1 tablespoon finely grated lemon zest (optional)
1 to 1 1/2 cups confectioner's sugar
In small bowl, mix cream cheese and lemon zest until smooth. Gradually add 1 cup confectioner's sugar, mixing until smooth. Add remaining sugar, prn, until desired consistency.