Italian Ricotta Lemon Cookies

 2 1/4 Flour

1 stick butter soften

1 3/4 sugar

2 room temperature eggs

1-15 ounce container of whole milk ricotta cheese

1 teaspoon of baking powder

1 teaspoon salt

2 tablespoons lemon juice

1 tablespoon fresh lemon zest (1 lemon)

Glaze

1 1/4 powdered sugar

3 tablespoons lemon juice

1 tablespoon of fresh lemon zest

Line cookie sheets with parchment paper and preheat oven to 350

In a large bowl combine butter, sugar, beat the butter and sugar on medium speed until fluffy for about 7 minutes.  Add eggs one at a time, mix between additions until well mixed.  Add the ricotta , lemon juice and zest. Combine together well.

In a medium bowl, mix flour, baking powder, and salt. shift in the dry ingredients into the bowl of wet ingredients. Tightly cover the dough in plastic wrap and refrigerate 30 minutes or overnight if making next day.

Scoop dough about 1 tablespoon for each cookie on parchment paper lined baking sheets.

Bake 12-14 minutes. Do not overcooked and pale looking.  let cookies rest on sheets for about 15 minutes.

Glaze

Combine powdered sugar, lemon juice, and lemon zest in a small bowl whisking until very smooth. Dip or spoon cooled cookies in a bowl of glaze.  Let dry at least 3 hours.