Joy to the Food

1 Blend the [wprm-ingredient text="1¼ cups (430g / 16 oz) cottage cheese" uid="4"] and [wprm-ingredient text="¼ cup (62g) egg whites" uid="5"] in a blender or food processor until completely smooth — no visible curds. Scrape down the sides as needed.
2 In a large bowl, beat the [wprm-ingredient text="4 tablespoons (62g) unsalted butter" uid="2"] and [wprm-ingredient text="¾ cup (150g) granulated sugar" uid="3"] together until combined into a thick paste. 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"], [wprm-ingredient text="Zest of 2 lemons" uid="8"], and [wprm-ingredient text="1 teaspoon vanilla extract" uid="6"] until fully combined.
4 In a separate bowl, whisk together the [wprm-ingredient text="1¼ cups (213g) all-purpose flour" uid="10"], [wprm-ingredient text="1 teaspoon baking powder" uid="11"], [wprm-ingredient text="¼ teaspoon baking soda" uid="12"], s[wprm-ingredient text="½ teaspoon salt" uid="13"], and [wprm-ingredient text="2 tablespoons (10g) chia seeds" uid="14"]. Fold into the wet ingredients until just combined. The batter will be thick — don't over mix.Cover and refrigerate for at least 30 minutes (or 15–20 minutes in the freezer).
6 Preheat oven to 350°F (175°C). Scoop chilled dough onto a parchment-lined baking sheet, spacing 2 inches apart.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 (60g) 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.