Plenty of lemon juice and zest gives these cookies a bright, tangy flavor, and incorporating ricotta into the dough makes them wonderfully fluffy and soft.
This recipe is courtesy of Giada de Laurentiis.
Beat together the butter and sugar until light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta, lemon juice, and lemon zest, and beat to combine. Stir in all 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 15 minutes, until slightly golden at the edges. Remove from the oven and let the cool on the baking sheets for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cookie, and use the back of the spoon to gently spread the glaze over it. Let the glaze harden for about 2 hours before serving.