Soft, moist, and perfect with tea or coffee. A bright take on a classic cookie.

Ingredients:

For the bars:

• 1/2 cup (115g) unsalted butter, softened
• 1 cup sugar
• 1 cup ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice (freshly squeezed)
• Optional: sprinkles or lemon zest for topping

Instructions:

1. Preheat oven to 175°C (350°F). Line a square 9×9 baking dish with parchment paper.
2. Cream butter & sugar until light and fluffy (2–3 minutes). Add ricotta, egg, vanilla, and lemon zest. Mix well.
3. Add dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
4. Bake: Spread batter evenly into prepared pan and bake for 25–30 minutes, or until golden and a toothpick comes out clean.
5. Cool completely before glazing. Mix powdered sugar and lemon juice, drizzle over the top, and add sprinkles if desired.
6. Slice into bars and store in an airtight container (lasts 3–4 days).