Instructions

• Preheat oven to 375°
• To make the cookies, combine the flour, baking powder, and salt in a medium-sized bowl. Then, set it aside.
• In a large bowl, combine the butter and sugar using an electric mixer to beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients until they are completely blended.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 1½ tablespoons 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.
• To make the lemon glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread it over the top. Allow the glaze to harden for approximately 2 hours.