Ingredients

2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 cups sugar
2 eggs
15 oz. container whole milk ricotta cheese
3 Tablespoons lemon juice
1 lemon, zested

Glaze:
1-1/2 cups powdered sugar
3 Tablespoons lemon juice
1 lemon, zested

Instructions

Preheat oven to 375 degrees.

Combine flour, baking powder and salt. Set aside.

In large bowl combine butter and sugar. Beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well incorporated. Add ricotta, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients.

Line baking sheet with parchment. Spoon dough (about 2 Tablespoons for each cookie). Bake for 15 minutes until slightly golden at the edges. Remove from oven and let the cookie rest on the baking sheet for 20 minutes.

Glaze: Combine ingredients in small bowl and stir until smooth.

Spoon about 1/2 teaspoon glaze onto each cookie using the back of the spoon to gently spread. Let glaze harden for about 2 hours.

Cookies