Lemon Ricotta Cookies

This recipe was sent to me by one of my (two) lovely daughters. I love lemon and it's versatility not only in sweets, but in savory as well. Lemon brightens and heightens in every mode. Ricotta also pairs well in both sweet and savory. Typically, I would serve these without the sprinkles, but since it's the holiday season...why the heck not.
A soft, tender cookie that packs a wallop of lemony goodness with the simple icing.
Makes about 2-3 dozen cookies

Ingredients
preheat oven to 375 F.

Cookies:
2 1/2 c. all-purpose flour
1 t. baking powder
1 t. salt
1 stick unsalted butter, softened
2 c. sugar
2 eggs
1 (15 oz) whole milk ricotta cheese
3 T. lemon juice
1 whole lemon zest

Glaze:
1 1/2 c. powdered sugar
3 T. lemon juice
1/2 lemon zest

Cookies: In a med. bowl, combine flour, baking powder, and salt. Set aside. In a large bowl combine butter and sugar. Using an electric mixer beat 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, and lemon zest. Beat to combine. Stir in dry ingredients by hand(do not use electric mixer here), 1/3 of dry mixture at a time, until well incorporated.
Line cookie sheets with parchment paper. Spoon the dough (about 2 T. for each cookie) onto the cookie sheets. Bake for 15 min. until barely golden at the edges. Remove from oven and let the cookies rest on sheet for 20 min. I then moved them to cooling racks with paper towels underneath since the icing does drip off cookies.
Glaze: Combine powdered sugar, lemon juice, lemon zest in a small bowl and stir until smooth. Spoon about 1/2 t. onto each cookie using the back of spoon to spread over cookie. If you want to add sprinkles, do so now. Let the glaze harden about 2 hrs.

Personally I could not wait for the cookies to either cool down, or for the glaze to harden. I slathered a cookie (warm) with the icing, put sprinkles on it, and took one bite...and cried a little, and then thanked my daughter for sending me this recipe.
Thank you G.