• In a medium bowl, combine all of the dry ingredients and set aside. (flour, salt, and baking powder)
• In the bowl of an electric mixer, cream 2 sticks of butter and sugar together on a low speed until smooth.
• Crack the eggs into the butter and sugar mixture one at a time and mix until well incorporated.
• Add in the lemon juice, vanilla, lemon flavoring, ricotta cheese and zest of six lemons.
• Be sure not to over-mix the dough.
• Remove from the mixing stand and slowly fold in the flour mixture until the dough forms.
• The dough will feel like a cake batter, making a soft cookie.
• Cover with plastic wrap and place dough in the refrigerator for at least 4 hours or overnight.
• When ready to bake, remove the cookie dough from the refrigerator and sit for 30 minutes. 
• Preheat your oven to 325 degrees and line baking sheets with parchment paper.
• Scoop approx. 2-3 oz and drop dough onto a cookie sheet.
• Bake for 20 minutes. 
• Allow the cookies to cool on the cookie sheets for several minutes,  then transfer to a wire rack.

Glaze Instructions

• Beat one stick of butter and confectioners’ sugar in a large bowl with an electric mixer on medium speed until well blended.
• Add 1/4 cup of the lemon juice and zest of one lemon
• Mix until the glaze is smooth.

  Once the cookies have cooled, lightly glaze them using a small spoon or spatula.