Italian Lemon Cookies

1: Sift the flour with the baking soda and set aside.

2: Beat butter and ricotta until light and fluffy.

3: Add sugar and beat well.

4: Add eggs one at a time.

5: Add the lemon extract, vanilla, then the flour mixture.

6: Beat well, then roll the dough into 1-1½ inch cookies using a small cookie scoop.

7: Bake at 350 degrees for about 10-12 minutes until lightly brown.

8: For the glaze, combine all ingredients in a bowl and beat until combined.

9: Frost cookies when cool.