Lemon Ricotta Cookies

I bought 2 tubs of Ricotta thinking I was going to make lasagna. But in this never ending heat, I never found the energy. That's an all day project that I'm just not in the mood for. SO I have to do something with this ricotta before it spoils. I scoured the internet trying to find a recipe and I think I found one.

This will be my first time baking with ricotta. They sound good, if they are, a recipe will follow tonight. I'm also tweeking the recipee with ground flax. This will also be a first. I hope I don't screw these up!!

Well, here's the recipe, LOVED the taste, but I'm not sure about the texture...I wonder if it's the flax??

Ingredients
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs (1Tbsp flax seed meal + 3Tbsp water [whisked and let sit for 2 min] = 1 egg)
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lime juice
1 lime, zested
Directions
Preheat the oven to 375 degrees F.

Cookies:

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 (or flax), 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. 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 cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest 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. Let the glaze harden for about 2 hours.