Lemon Cake Cookies

Oh goodness I can't stop thinking about these yummmmmy cookies! I love how fresh lemon is! You can make these as tart (or untart!...new word? yes I think so) as you want!

For the Cookies:

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
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

Glaze:

1 1/2 cups powdered sugar
3 tablespoons lemon juice ***( I used 1 tbls of lemon juice and 2 tbs milk!)***
1 lemon, zested (or not! I didn't!)

Directions

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, and lemon juice. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 10-15 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.
*Adapted from The Food Network