ITALIAN RICOTTA COOKIES
3 1/2 cups (495g) all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1 cup (226g) unsalted butter, at room temperature
1 3/4 cups (350g) granulated sugar
1 tsp lemon zest
15 oz ricotta, whole milk or fresh (1 3/4 cups)
1 Tbsp vanilla extract
2 large eggs
1 Tbsp butter (salted or unsalted), melted
3 1/2 cups (420g) powdered sugar
2 Tbsp fresh lemon juice
1 tsp vanilla extract
4 – 6 Tbsp milk
