Ingredients:
• 200 grams ricotta cheese
• 150 grams flour
• 100 grams butter, melted
• 4 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• zest of 1 lemon
Directions:
• In a bowl combine ricotta cheese, 1 tablespoon sugar, salt, and lemon zest.
• Add butter and mix well.
• Add flour and baking powder. Mix.
• Wrap the dough in plastic wrap and refrigerate for 2-4 hours.
• Preheat oven to 390 degrees F.
• Separate dough into 12 balls.
• Roll out the balls on a floured surface to ⅛ inch (3mm) thickness.
• Pour 3 tablespoons sugar onto a small plate.
• Press one dough disc into the sugar, coating one side. Lift the disc, fold it in half with the sugared side inside, then press one side of the half-moon shape into the sugar again. Fold it in half once more, forming a triangle with the sugared side inside. Finally, dip one side of the triangle in sugar and place it on the prepared baking sheet, sugar side up. Repeat with the remaining dough discs.
• Bake in the preheated oven for 20-25 minutes, until golden brown.
• Remove from the oven and allow the cookies to cool on a wire rack before serving.
Note: Store at room temperature for up to 3 days or in the fridge for up to 1 week. Freeze the dough or baked, fully cooled cookies for up to 2 months.
