Lemon Ricotta Cookies with Lemon Glaze

Cookies:
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 c. unsalted butter, softened
2 c. sugar
2 eggs
1 (15 oz.) container ricotta cheese (part-skim is okay)
3 tbsp. fresh squeezed lemon juice
Zest of one lemon

Glaze:
1 1/2 c. powdered sugar
3 tbsp. lemon juice
Zest of one lemon

Preheat oven to 375°F. Line two baking sheets with parchment paper.

In a medium bowl combine flour, baking powder, and salt. Stir with a fork to combine and set aside. In the bowl of an electric mixer beat butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time and mix well to incorporate, scraping down sides of bowl between additions. Add ricotta cheese, lemon juice, and lemon zest. Mix to combine. Add in dry ingredients and mix on low speed just until incorporated.

Spoon dough onto baking sheets (about 2 tbsp. per cookie). Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheet for 20 minutes. Transfer to a wire rack to cool completely.

To make glaze, in a small bowl combine powdered sugar, lemon juice, and lemon zest. Whisk until smooth. Spoon a small amount of glaze onto each cookie and spread gently using back of spoon. Let cookies sit to allow glaze to harden, about 2 hours. Store in an airtight container.