Lemon Ricotta Cookies w/Lemon Glaze

This is a recipe of Giaida's from June 2009 Redbook magazine. Quite impressive. I made a mistake and added too much flour. Also didn't have enough lemon as was called for. They were still delicious.

Makes 44 cookies

COOKIES
2 1/2 c. flour
1 t. b. powder
1 t. salt
1/2 c. unsalted butter, softened
2 c. sugar
2 large eggs
1 (15 oz.) container whole-milk ricotta cheese
3 T. fresh lemon juice
Grated zest from one lemon

• Heat oven to 375
• line 2 baking sheets with parchment paper
• in medum bowl, combine flour, baking powder and salt. Set aside
• in large bowl, combine butter and sugar. Beat with electric mixer until light and fluffy, aout 3 minutes
• add eggs, one at a time, beating until incorporated
• add ricotta, lemon juice and lemon zest; beat to combine
• stir in dry ingredients
• spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets
• bake 15 minutes or until slightly golden at the edges.
• remove from oven and let rest on baking sheet 20 minutes.

GLAZE
1 1/2 c. powdered sugar
3 T. fresh lemon juice
grated zest from one lemon

• in a small bowl combine powdered sugar, lemon juice and zest
• stir until smooth
• spoon about 1/2 t. onto each cookie and use back of the spoon to gently spread.
• let the glaze harden about 2 hours.