2 1/2 cups-all purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15 oz.) tub whole-milk ricotta cheese
3 tbsp. fresh lemon juice
grated zest from one lemon

Preheat oven to 375°F. Line two baking sheets with parchment paper.

In a medium bowl, combine flour, baking powder and salt. Set aside.

In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients. Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets.

Bake at 375°F for 15 minutes or until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets for about 20 minutes.

GLAZE:

1 1/2 cups confectioners' sugar
3 tbsp. fresh lemon juice
grated zest from one lemon

In a small bowl, combine confectioners' sugar, lemon juice, and zest; stir until smooth.

Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Devour!

Submitted by: Jill Woolsey