Italian Lemon Ricotta Cookies are the ultimate holiday cookies - soft, tender, cake-like cookies, with a rich ricotta flavor.

This tender butter cookie is topped with the simplest and most delicious lemon glaze. The subtle sweetness of the cookie makes the bright glaze the perfect finishing touch, achieving just the right ...

Add the maple syrup, thyme leaves and lemon zest and pulse again until the ... leaving plenty of space between each cookie. Bake for 10-12 minutes, or until crisp and golden-brown at the edges.

Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large ... sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass ...

Find Martha Stewart's best recipes that she's shared on TODAY including apple-bourbon potpies, eggnog, fish burgers, ...

For the cookies: In a medium bowl, whisk together the flour, cornstarch, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and lemon zest.

Beat in eggs and vanilla and lemon peel until blended ... Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.