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Ingredients
  • subheading: For the cookies:
  • ½ cup unsalted butter, softened to room temperature (8 tbsp)
  • 1 cup granulated sugar
  • 1 egg
  • 7.5 oz whole milk ricotta cheese
  • 2 tbsp lemon juice
  • 2 tsp lemon zest (from about one lemon)
  • ¾ tsp almond extract
  • ½ tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • subheading: For the glaze:
  • 2 cups confectioners' sugar
  • 3 tbsp milk, any variety (I used 2%)
  • ½ tsp almond extract
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