Lemon Ricotta Cookies with Lemon Glaze

Ingredients:

Cookie:

• 2.5 cups premium wheat flour
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 110 g softened unsalted butter
• 2 tbsp. sugar
• 2 eggs
• 425 g whole milk ricotta cheese
• 3 tablespoons lemon juice
• Zest of 1 lemon

Glaze:

• 1.5 cups powdered sugar
• 3 tablespoons lemon juice
• Zest of one lemon

Preparation:

1. Preheat oven to 190C.
2. Cookie:
   
   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine the butter and sugar. Using an electric mixer, beat the butter and sugar for about 3 minutes, until the mixture turns pale and fluffy. While continuing to beat, beat in the eggs one at a time. Add the ricotta, lemon juice, and lemon zest. Mix well. Add the dry ingredients.
4. Line two baking sheets with parchment paper. Spoon the dough (2 tablespoons per cookie) onto the baking sheet. Bake for 15 minutes until light golden brown. Remove from the oven and let cool on the baking sheet for 20 minutes.
5. Glaze:
   
   In a small bowl, mix the powdered sugar, lemon juice, and lemon zest until smooth. Spoon about 1/2 teaspoon onto each cookie and gently spread with the back of a spoon. Let the icing set for 2 hours. Place the cookies in a pretty box.