Citrus Ricotta Cookies with Citrus Glaze

• 2 1/2 cups flour, all-purpose
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick butter, unsalted softened
• 2 cups sugar
• 2 large eggs
• 15 ounces ricotta cheese 1 container
• 3 tablespoons lemon juice freshly squeezed
• 1 each lemon zest, freshly grated
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice freshly squeezed
• 1 each lemon zest, freshly grated

1. Preheat the oven to 375F (190C).
2. To makke the cookies:
3. In a medium bowl, whisk the flour, baking powder, and salt.
4. Set aside.
5. In the large bowl, cream the butter and the sugar with an electric mixer until light and fluffy, 4 to 5 minutes.
6. Add the eggs, 1 at a time, beating until incorporated.
7. Add the ricotta cheese, lemon juice, and lemon zest.
8. Beat to combine.
9. Stir in the dry ingredients.
10. Line 2 baking sheets with parchment paper or baking mats or coated with cooking spray.
11. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
12. Bake for 15 minutes, until slightly golden at the edges.
13. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
14. For the glaze:
15. Mix together the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
16. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread evenly.
17. Let the glaze set, which takes about 2 hours.
18. Store in an air-tight container or freeze them until ready to use.

flour, baking powder, salt, butter, sugar, eggs, ricotta cheese, lemon juice freshly squeezed, lemon zest, powdered sugar, lemon juice freshly squeezed, lemon zest

Taken from recipeland.com/recipe/v/citrus-ricotta-cookies-citrus-g-51509 (may not work)