Lemon Ricotta Cookies w/ Lemon Glaze

I marketed these as simply "lemon cookies" to my coworkers so as not to turn them off with my elitist baking, and they were gone in a jiff. The spouse and some friends give them two thumbs up as well.



(From Giada's recipe)

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder (I used baking soda and they still turned out great)
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 1 heaping tablespoon for each cookie) onto the baking sheets. Bake for 11-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon 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 before serving (or, you can eat them right away like we did).