Lemon Ricotta Cookies

2 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
1 stick unsalted butter, room temperature
1 3/4 cup sugar
2 eggs
1 15oz container whole milk ricotta cheese
3 tablespoons lemon juice
zest of 1 lemon

1 1/2 cup powdered sugar
2 tablespoons lemon juice, freshly squeezed
1 tablespoon The Well Dressed Olive Sicilian Lemon Balsamic Vinegar
zest of 1 lemon

Preheat oven to 375.

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

In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice an lemon zest and blend well. Stir in dry ingredients.

Line two baking sheets with parchment paper. Drop by spoonfuls onto baking sheets leaving an inch between cookies. Bake for 10-12 minutes or until slightly golden around the edges. Remove from oven and cool on baking sheets.

Icing Directions:
In a small bowl, combine powdered sugar, lemon juice, The Well Dressed Olive Sicilian Lemon Balsamic Vinegar, and lemon zest whisking until very smooth. Spoon about 1/2 teaspoon onto each cookie and let dry.