Strawberry Lemon Ricotta Cookies

1 1/4 cup all-purpose flour + 1 teaspoon
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup butter, softened
4 oz ricotta cheese
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
fine zest from 1 lemon
1 cup chopped fresh strawberries

1. Preheat the oven to 350°F and line 2 pans with parchment paper.
2. Whisk together 1 1/4 cup all-purpose flour, salt and baking powder in a small bowl and set aside.
3. Beat butter with sugar until fluffy. Add the ricotta cheese, egg, vanilla, and lemon zest and mix well. Gradually add flour mixture and mix until combined.
4. Sprinkle strawberries with the teaspoon flour and toss until coated. Add to batter and stir gently.
5. Drop heaping tablespoons of batter onto prepared pans leaving an inch space between.
6. Bake for 18 – 20 minutes, until the edges begin to brown.
7. Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely. Makes about 12 cookies.