cottage cheese lemon cookies

1 Blend the [wprm-ingredient text="1¼ cups cottage cheese" uid="4"] and [wprm-ingredient text="¼ cup egg whites" uid="5"] in a blender or food processor until smooth - just pulsing is fine. If you over blend it will liquify, and your cookies will not set up! Scrape down the sides as needed. Preheat oven to 350°F (175°C). 
2 In a large bowl, use your hands to rub together the [wprm-ingredient text="Zest of 2 lemons" uid="8"] and the [wprm-ingredient text="¾ cup granulated sugar" uid="3"] until fragrant (important for getting all that lemon flavor!) Then beat the [wprm-ingredient text="4 tablespoons unsalted butter" uid="2"] with it together until combined into a thick paste or pebbles form. It won't get fluffy — that's normal.Stir in the blended cottage cheese mixture, [wprm-ingredient text="2 teaspoons fresh lemon juice" uid="7"], and [wprm-ingredient text="1 teaspoon vanilla extract" uid="6"] until fully combined.
4 In a separate bowl, whisk together the [wprm-ingredient text="1 1/2  cups all-purpose flour" uid="10"], [wprm-ingredient text="1 teaspoon baking powder" uid="11"], [wprm-ingredient text="¼ teaspoon baking soda" uid="12"], [wprm-ingredient text="3/4  teaspoon salt" uid="13"], and [wprm-ingredient text="2 tablespoons chia seeds" uid="14"]. Fold into the wet ingredients until just combined. The batter will be thick, don't over mix.In my three rounds of testing, I did not ever need to chill the dough. If your dough is not scoopable, add a tablespoon or two more flour and/or chill the dough for a bit.
6 Scoop dough onto a parchment-lined baking sheet, spacing 2 inches apart. I find using a 1.5 tbsp cookie scoop that's overfilled works best for tall cookies.Bake 15–17 minutes, until pale on top with just a hint of gold on the bottom. Cool completely on a wire rack before glazing.
8 Stir together [wprm-ingredient text="½ cup powdered sugar" uid="16"] and [wprm-ingredient text="1 tablespoon fresh lemon juice" uid="17"] until smooth. Drizzle over cooled cookies (or dip them into the glaze) and finish with lemon zest if desired. Let the glaze set 10–15 minutes before serving.