Ingredients
For the cookies:
1 cup butter
2 cups sugar
2 eggs
1 pound ricotta cheese
2 teaspoons vanilla
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
For the glaze:
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon lemon extract
Preparation
Pre-heat oven to 350°F.
Cream butter and sugar together until smooth. Add eggs, one at a time and beat thoroughly. Add ricotta and vanilla; beat 1 minute.
Sift together dry ingredients then combine with moist ingredients until thoroughly incorporated.
Drop by teaspoon onto cookie sheet (I use a melon ball to get a uniform size). The dough is sticky.
Bake for 11-15 minutes until bottoms are light brown.
Meanwhile, mix all ingredients for the glaze until smooth. If too thick, add a bit more milk. You could also add lemon zest for additional lemony flavor. Once cooled, you can frost these with the glaze.
