Lemon Ricotta Cookies

4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon fine-ground salt

2 sticks salted butter, softened

2 cups sugar

2 large eggs

15 ounces of ricotta cheese

2 teaspoons lemon extract

2 cups of confectioner's sugar

1/2 cup fresh lemon juice (juice one medium lemon)

1 tablespoon heavy cream

1 tablespoon lemon peel, minced

Sift together flour, baking powder, and salt in a separate bowl. Using a stand mixer, beat the sugar and butter, until light and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Beat for 2 more minutes. Add ricotta & lemon extract until well combined. Add dry ingredients and beat at a medium low speed until a soft dough forms. Using a small scoop or tablespoon, drop dough 2 inches apart on a baking sheet lined with parchment. Bake in a preheated 350 degree oven for 15 minutes or until bottoms are light golden brown. Cookies should not brown. Set on a rack and let completely cool.

Mix the powdered sugar, half of the lemon juice, and cream in a small bowl. Add more lemon juice to adjust to a slightly thick glaze. Dip the cooled cookies in the glaze. Let the glaze harden. Garnish with minced lemon peel.