Lemon Ricotta Cookies with Lemon Glaze

(Courtesy of Giada De Lautentiis)

Ingredients:
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, softened
2 c. sugar
2 eggs
1 container (15 oz.) whole milk ricotta cheese
3 Tbsp. lemon juice
1 lemon, zested
GLAZE:
1 1/2 c. powdered sugar
3 c. lemon juice
1 lemon, zested

Directions:
Preheat oven to 375 degrees.

In a medium bowl, combine the flour, baking powder and salt.  Set aside.

In a large bowl, combine the butter and the sugar.  Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.  Add the eggs, 1 at a time, beating until incorporated.  Add the ricotta cheese, lemon juice and lemon zest.  Beat to combine.  Stir in the dry ingredients.

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

For the glaze: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth.  Spoon about 1/2 tsp. onto each cookie and use the back of a spoon to gently spread.  Let the glaze harden for about 2 hours.  

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