Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Combine butter and sugar in a large mixing bowl and cream together until

light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend

well.

Add 1 cup of flour, baking powder and salt; blend to combine. Add

remaining flour in 2 parts, blending to combine between each, until a dough

forms.

Drop dough by rounded tablespoon 2 inches apart on baking sheets (Cookies

will spread). Bake until cookie edges are very light golden, about 12 to

15 minutes. Let cookies rest on baking sheet for a few minutes and

transfer to a wire cooling rack.

While cookies cool, prepare glaze by creaming together butter and sugar.

Continue to mix, gradually adding juice until desired consistency.

Decorate cooled cookies, adding decorations before icing sets.