• In a large bowl, add the butter and sugar. Beat with an electric mixer or in the stand mixer bowl until its creamed.
• Add the egg, ricotta, vanilla, almond lemon zest, and lemon juice and mix again to combine everything.
• In a medium sized bowl, whisk the flour, salt and baking powder and soda together well.
• Add the dry ingredients into the wet mixture. Mix it just enough to incorporate the flour, be sure to scrape any excess off the sides.
• Place the dough in the fridge and chill at least 1 hour, or overnight (up to 2 days is also fine!)

Bake The Cookies

• Preheat the oven to 350º. Working quickly, roll the dough into 1.5 inch balls, they spread so leave some space between dough balls (about 8-9 per cookie sheet) you may need to make two batches. Keep the dough in the fridge if you have extras to bake.
• Bake for 12-14 minutes, until the underside of the cookies is lightly golden brown. Let the cookies cook completely.

Lemon Icing

• In a small bowl, whisk together the powdered sugar and lemon juice. if it's too thin, add more powdered sugar. Dunk each cookie in the lemon glaze, and garnish with extra lemon zest.