The Cookies

• 4 cups all purpose flour
• 4 sticks unsalted butter
• 2 cups sugar
• 1 lb. ricotta cheese
• 3 eggs
• 1 1/2 tsp. lemon zest
• 1 Tbsp vanilla extract
• 1 tsp. salt
• 1 tsp. baking powder

The Frosting

• 2 cups confectioner's sugar
• 4 Tbsp. milk
• 4 Tbsp. unsalted butter melted
• 1 tsp. lemon juice

1. Preheat oven to 350 degrees.
2. Beat butter and sugar together on high speed until fluffy. Beat in the eggs, vanilla, ricotta and lemon zest.
3. In a separate bowl, combine the flour, salt and baking powder.
4. With the mixer on low speed, slowly add the flour mixture into the ricotta mixture until combine.
5. Line 2 baking sheets with parchment paper. Drop the cookie dough in heaping spoonfuls onto the baking sheets, leaving 1 inch of space between them. Bake 20 minutes. Cool.
6. To make the frosting, whisk all ingredients together in a shallow bowl. Dip the tops of the cooled cookies into the frosting. Set onto a wire rack to let dry.