And that's good enough for me.
Here is an excellent recipe for Lemon Cookies. I have made just a few tweaks and elevated it.
First off, I went to the fridge and surprise, no Ricotta. So I subbed a brick o Cream Cheese (room temp) instead. I also used really really really big lemons off of my lovely lemon tree outside. So if you have scrawny lemons, go ahead and double the zest. I still used the same amount for the juice (maybe a tad more). I also added a teaspoon of Vanilla.
I also used a mini ice cream scoop which happens to be 2 tablespoons.
The texture is awesome and they actually taste like mini cakes. They are surprisingly light and absolutely addicting! So watch out!