Coconut Lime Cookies (Gluten-Free)
for the glaze...
1 1/2 cups powdered sugar
1 lime, zested
juice of 1 lime
Line a baking sheet with parchment paper. Preheat oven to 375 degrees.
In a large bowl, cream together the butter and sugar until light and fluffy using an electric mixer. Add the eggs, ricotta, lime juice, and lime zest and mix. Add the flour, baking powder, salt, and xanthan gum. Stir until just mixed.
Drop by tablespoon onto the prepared baking sheet. I typically use a small cookie scoop (like an ice cream scoop, just smaller). That way each cookie comes out the same size. Use the palm of a clean hand to flatten each cookie. Bake for 10 minutes. Remove from oven and cool on a wire rack.
Prepare the glaze by combining all ingredients in a small bowl. Dip the top of each cooled cookie into the glaze and sit upright on the wire rack to dry. HINT: I always place some waxed paper or parchment paper under the wire rack to catch the drips of glaze. It makes clean-up much easier.
Katie - your cookies are on their way!