Lemon Tea Cakes

Preheat oven to 375°. Line cookie sheets with silicone mats or parchment paper.

1. In a medium bowl, combine the flour, baking powder, and salt. Set aside.

2. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes.

3. Add the eggs, one at a time, beating until incorporated.

4. Add the ricotta cheese, lemon zest, and lemon juice, and beat to combine.

5. Stir in the dry ingredients.

6. Spoon the dough onto the baking sheets using just under 2 tablespoons for each cookie.

7. Bake for 15 minutes until slightly golden at the edges. Let the cookies rest on the baking sheets for 20 minutes.

8. While they cool, combine the confectioners’ sugar, lemon zest, and lemon juice in a small bowl, and stir until smooth.

9. Spoon about 1/2 teaspoon glaze onto each cooled cookie, and use the back of a spoon to spread it to the edges.

10. Let the glaze harden for about 2 hours. Pack cookies in an airtight container.