Lemon Ricotta Cookies

2 1/2 Cups All-purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Cup Butter -- softened
2 Cups Sugar
2 Large Eggs
15 Ounces Whole Milk Ricotta Cheese
3 Tablespoons Lemon Juice
1 Medium Lemon -- zested
Glaze:
1 1/2 Cups Powdered Sugar
3 Tablespoons Lemon Juice
1 Medium Lemon -- zested

In a medium bowl combine flour, baking powder and salt. Set aside. In a large bowl combine the butter and the sugar. Using an electric mixer, 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 zest. Beat to combine. Stir in the dry ingredients.

Line two baking sheets with parchment paper. Spoon the dough (about 2 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 pan for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice and zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.