Ricotta Lemon Cookies

½ pound butter, softened

2 cups sugar

2 teaspoons lemon extract

3 eggs

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 pound ricotta cheese, room temperature

2-3 tablespoons fresh lemon juice (about 1 lemon)

⅔ cup powdered sugar

Heat oven to 375 degrees.

With a stand mixer or electric hand mixer, cream butter and sugar until light and fluffy. Beat in lemon extract and eggs until well combined.

In separate bowl combine flour, salt and baking soda. Add flour mixture and ricotta cheese and blend until thoroughly mixed.

Drop dough on ungreased cookie sheets by teaspoonfuls, about 2 inches apart and bake 10 minutes or until slightly golden. Cool on rack.

In a small bowl, combine lemon juice and powdered sugar for a thin glaze. Paint tops of cookies using a basting brush.

Makes about 6 dozen.

Cook's note: These cookies have a cakelike texture.