Lemon Ricotta Cookies

Preheat oven to 375 degrees.

Cookies:
In a small bowl, whisk flour, baking powder and salt. In a large bowl, use a hand mixer and cream butter and sugar until light and fluffy. Add one egg at a time, beating after each addition. Mix in ricotta cheese, lemon juice and lemon zest until incorporated. Slowly mix in dry ingredients until combined.

Spoon cookie dough (about 2 tablespoons in size) on parchment paper-lined baking pans. Bake for 15 minutes. Transfer to cooling rack for at least 20 minutes before applying glaze.

Glaze:
In a small bowl whisk ingredients until smooth. Spoon over cooled cookies, using the back of a spoon to spread.

Allow to cool for at least an hour before trying to pack or stack.