Tender and cakey, these soft Italian einkorn cookies are made with ricotta and your choice of lemon glaze or melted chocolate. Simply omit the lemon zest in the cookie dough if you prefer to make the chocolate version!

Instructions

1. Whip the ricotta, egg, and sugar together in a bowl, using a stand mixer or handheld mixer.
2. Combine the flour, baking powder, salt, and zest of one lemon in a bowl (if you are planning to top the cookies with chocolate, omit the lemon zest).
3. Add the dry ingredients to the wet and mix until just combined. Be careful not to overmix the cookie dough.
4. Let chill in the fridge for at least 30 minutes.
5. Preheat the oven to 350°F. Prepare a cookie sheet by lining it with parchment paper.
6. Drop 1 tablespoon full of cookie dough onto the lined cookie sheet. Place balls of dough about 2 inches apart.
7. Bake for about 15 minutes. Place on a cooling rack and let cool completely.
8. The cookies can be decorated either with melted chocolate, or with a lemon glaze.
9. For the lemon glaze: Mix the powdered sugar and juice of one lemon (about 2 tablespoons), until a smooth glaze is formed. The consistency should be runny but not liquid, if the glaze is too runny, simply add more powdered sugar. Drizzle the lemon glaze over the cookies, then top with a little fresh lemon zest.  
10. For the chocolate topping: Simply melt dark chocolate, then add it to a zip-lock or piping bag and cut a very small hole at the bottom. Drizzle the cookies with chocolate, then let set.