Danelle Blackwell's Lemon Ricotta Cookies

Ingredients
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 15-ounce container whole milk ricotta cheese
3 Tbsp lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 Tbsp lemon juice
1 lemon, zested

Directions
Cookies- Combine flour, powder, and salt. Set aside. Combine butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line the baking sheets with parchment paper, spoon the dough (about 2 tbsps per cookie) onto the baking sheets. Bake for 15 minutes at 375. Remove from oven and let cool for 20 minutes on the baking sheets.

Glaze- combine sugar, lemon juice, zest in bowl and stir until smooth. Spoon glaze on eatch cookie and use back of spoon to spread out gently. The glaze will harden in about 2 hours.