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Preparation

1. Preheat the oven to 350Ëš F. Set butter out to soften.
2. In a large bowl using a hand-mixer on low speed, beat together sugar and butter. Blend well. Increase the speed to high; beat until light and fluffy, about 5 minutes.
3. With the mixer on medium speed mix in the ricotta cheese, vanilla, eggs and lemon juice. Set mixer to low speed and add flour, baking soda and salt. Beat until a dough forms.
4. Drop by tablespoons onto an ungreased cookie sheet, spaced about 2-inches apart. Bake for 15 minutes, or until slightly golden brown.
5. Remove from the oven and cool cookies completely on a wire rack.
6. Make icing by whisking together powdered sugar and milk until smooth and free of lumps. Ice each cookie, then set aside for icing to dry.