Preheat oven to 350 degrees and line a cookie sheet with parchment paper
In a large mixing cream together the butter, sugar and egg until fluffy
1/2 cup unsalted butter, 1 cup granulated sugar, 1 egg
Add the ricotta, lime zest and key lime juice blend until smooth
1 cup Ricotta, 2 Tablespoons Key Lime Juice, 1 Tablespoon Lime zest
Add the flour, baking powder, salt and blend well
2 Cups All purpose flour, 1 Tablespoon Baking Powder, 1/4 teaspoon salt
Drop dough by the tablespoon about 2 inches apart on parchment lined cookie sheets
Bake 15-17 minutes in preheated oven
Once baked removed from cookie sheet and cool on wire rack
Once cookies are completely cooled mix glaze starting with 2 tablespoons of key lime juice and add another Tablespoon if you want it thinner
1 cup powdered sugar, 1 Tablespoon lime zest, 2-3 Tablespoons Key Lime Juice
Dip the tops of the cookies in the glaze , let the excess drip off and dry on the cooling rack
Store in a covered container for at room temp for 3 days and up to 5 days in the fridge .