48 1cunsalted butter, softened (2 sticks) 2csugar 2large eggs 15ozwhole milk ricotta cheese 0.5tlemon extract, or 1 tsp. lemon baking oil 3Tfresh Meyer lemon zest 1TMeyer lemon juice 2.5call-purpose flour 1tbaking powder 1tsalt Preheat oven to 350∞F and line baking sheets with parchment paper. Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or baking oil), zest and juice; blend well. Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms. Drop by rounded Tbsp. 2 in. apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 min. Let cookies rest on baking sheet for a few min. and transfer to wire cooling rack. While cookies cool, prepare glaze: Glaze ingredients: 3 cups confectionersí sugar 3 to 4 Tbsp. Meyer lemon juice Decorating sugar, silver dragees (small silver balls), optional Cream together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.