| 1 | In large bowl with mixer at med speed, beat butter & sugar until light & fluffy; beat egg in well. |
| 2 | At low speed beat in flour & baking powder until well blended. |
| 3 | Flatten dough to disk shape; refrigerate, wraped in plastic wrap, 1 hour until firm. |
| 4 | Heat oven to 37Work with half dough at a time; keep remainder refrigerated. |
| 5 | Roll out to 1/8" thick between two sheets of wax paper or plastic wrap & cut into 2" squares. |
| 6 | In small bowl stir in ricotta cheese, confectioners" sugar & lemon peel until smooth. |
| 7 | Spoon 1 tsp. ricotta mixture into center of half of dough squares; brush edges with beaten egg white. |
| 8 | Top with remaining squares; using fork, press edges to seal. |
| 9 | Brush with egg white; sprinkle with multicolored nonpareils. |
| 10 | Bake 12-15 minutes. |
