Lemon Ricotta Cookies with Lemon and Cranberry Glaze

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 stick unsalted butter, softened
• 1 cups sugar
• 2 large eggs
• 1/2 (8-ounce) container whole milk ricotta cheese
• 2 Tbs.lemon juice
• 1 zest from one lemon

For glaze:

• 1 1/2 cups powdered sugar
• 2 Tbs.lemon juice
• 2 Tbs. cranberry juice
• sprinkles for decoration

Directions:
Preheat the oven to 375F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Drop the dough by level tablespoons, about 2 inches apart, onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges (cookies will be soft). Remove from the oven and let the cookies rest on the wire rack for 20 minutes.
When cookies are cool, prepare glaze. Combine the powdered sugar, lemon juice, and cranberry juice in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Sprinkle with sprinkles. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.