Lemon Ricotta Cookies

Cookie:

2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick butter, room temperature
2 cups sugar
2 eggs
1-15 oz container whole milk ricotta cheese
3 TBS fresh lemon juice
zest from 1 lemon

Glaze:
1 1/2 cups powdered sugar
3 - 5 TBS fresh lemon juice
zest from 1 lemon

Heat oven to 375 degrees

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

In mixing bowl, combine sugar and butter. Mix until fluffy, about 3 minutes. Add eggs, one at a time, then add lemon juice, lemon zest and ricotta cheese. Beat to combine. Stir in dry ingredients.

Line 2 baking sheets with parchment paper. Drop dough onto sheets (about 2 TBS for each cookie) leaving about an inch in between cookies to allow for spreading.

Bake for aprx. 15 minutes, just until edges start to get a little brown.

Cool for 20 minutes on cooling rack.

Mix up glaze. When cookies are cool, top each cookie with about 1/2tsp of glaze. Using the back of spoon to spread glaze on top of cookie.

Let cookies dry for 2 hours before packing them into containers.

Enjoy!

** This recipe is courtesy of The Food Network website....Thank you Giada! YUM!