A sweet cookie variety inspired by Italian ricotta cookies, made with the lightness and moist texture that curd cheese adds to the dough. The dough, brightened with grated lemon zest, is finished with a thin sugar coating on top.
Beat the butter with drained curd cheese (lor) and sugar, then add the egg and grated lemon zest.
Sift in the flour and baking powder, and knead until you get a soft dough.
Arrange in small balls on the tray and bake in a preheated oven until the edges are lightly golden.
Mix powdered sugar with milk to prepare a runny glaze, and spread a thin layer over the slightly cooled cookies.
Allergen: contains wheat (gluten), egg and dairy products. Important: Use well-drained curd cheese; overly watery curd cheese will throw off the dough's consistency and cause the cookies to spread.
Straining the curd cheese in cheesecloth the night before makes the dough's consistency easier to manage.
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