2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp salt
1/2 cup (1 stick) butter, softened
2 cups sugar
2 eggs
1 (15 oz.) container ricotta cheese
3 tbsp. lemon juice
1 lemon, zested

Preheat oven to 375°F.

Combine flour, baking powder, and salt in a bowl. Set aside.

In a large bowl combine butter and sugar. Beat until light and fluffy. Add eggs, one at a time. Add ricotta cheese, lemon juice and lemon zest. Stir in dry ingredients.

Line 2 baking sheets with parchment paper. Spoon dough (about 2 tablespoons per cookie) onto baking sheet.

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

GLAZE:

1 1/2 cups confectioners' sugar
3 tbsp. lemon juice
1 lemon, zested

Combine confectioners' sugar, lemon juice and zest in small bowl. Stir until smooth.

Spoon onto each cookie and use back of spoon to smooth over cookie. Let glaze harden (about 2 hours).

Submitted by: Megan Haskins