Lemon Ricotta Cookies

1. Preheat oven to 375 degrees F
2. Line cookie sheets with parchment paper or silicone mats
3. In a medium bowl, combine flour, baking powder, baking soda and salt, set aside
4. In a large mixing bowl, beat the butter and sugar until light and fluffy
5. Add eggs 1 at a time, beating after each until well combined
6. Add the ricotta cheese, lemon juice and zest, beat to combine
7. Gradually add the dry ingredients and beat until smooth and well combined
8. Drop cookies evenly onto cookie sheet using a tablespoon or cookie dough scoop
9. Bake for 12-15 minutes or until slightly golden and firm on the edges
10. Remove and transfer to cooling rack
11. Cool completely

Glaze:

1. In a medium bowl, stir together powdered sugar, lemon juice and zest and until smooth
2. Spread over cooled cookies
3. Let glaze harden before storing cooking in an airtight container
4. Store at room temperature or in refrigerator