Lemon Ricotta Cookies with Lemon Glaze

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 (15-ounce) container whole-milk ricotta cheese
• Zest of 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 cups confectioners sugar
• Zest of 1 lemon
• 3 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 375F.
2. In a medium bowl, combine the flour, baking powder, and salt.
3. Set aside.
4. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
5. Add the eggs, 1 at a time, beating until incorporated.
6. Add the ricotta cheese, lemon zest, and lemon juice and beat to combine.
7. Stir in the dry ingredients.
8. Line 2 baking sheets with parchment paper.
9. Spoon the dough onto the baking sheets using about 2 tablespoons for each cookie.
10. Bake for 15 minutes, until slightly golden at the edges.
11. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
12. While they cool, combine the confectioners sugar, lemon zest, and lemon juice in a small bowl and stir until smooth.
13. Spoon about 1/2 teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges.
14. Let the glaze harden for about 2 hours.
15. Pack the cookies in an airtight container.

flour, baking powder, salt, unsalted butter, sugar, eggs, ricotta cheese, lemon, freshly squeezed lemon juice, confectioners sugar, lemon, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/lemon-ricotta-cookies-with-lemon-glaze-376615 (may not work)