Lemon Ricotta Cookies with Lemon Glaze

The lemon glaze makes this cookie. With both the juice and zest of a lemon, it really brings out the fresh lemon taste.


2-1/2  cups  flour
1  tsp   baking powder
1  tsp   salt
1/2  cup  unsalted butter, softened
 2   cups   sugar
 2   eggs
15  oz  ricotta cheese
 3  Tbs  fresh lemon juice
Grated zest of 1 lemon


GLAZE:
2  cups   powdered sugar
4  Tbs  fresh lemon juice
Grated zest of 1 lemon

Preheat oven to 375°. 
In a medium bowl, combine flour, baking powder, and salt. Set aside.

Combine butter and sugar, mixing until soft and fluffy, about 3 minutes. Add eggs, one at a time, beating well. Add ricotta, lemon juice, and zest. Stir in dry ingredients.

Line baking sheets with parchment paper, or use Silpat mats. Spoon about 2 Tbs dough for each cookie onto prepared baking sheets.  Bake 14 minutes, until slightly golden at the edges.

For the glaze:
Combine powdered sugar, lemon juice and zest. Spoon about 1 tsp onto each cookie.