• Pre-heat the oven to 350 degrees.
• In a large bowl cream butter and sugar until creamy and smooth.
  8 ounces Unsalted butter, 2 cups granulated sugar
• Now add ricotta, vanilla and eggs to the bowl and mix until smooth.
  16 ounces Ricotta, 2 Large eggs, 1 ½ tablespoon Vanilla extract
• In a separate medium sized bowl, add all of your dry ingredients.
  4 cups All purpose flour, 1 teaspoon Baking soda, 1 teaspoon Baking powder, ¼ teaspoon ground nutmeg, ½ teaspoon kosher salt
• Mix well.
• Now add the dry ingredients to the wet ingredients and mix until there is no more dry lumps of flour. The dough will be very thick and tacky.
• Place parchment paper on to 2 baking sheets.
• With a small ice cream scoop or similar, scoop out the cookie dough and place on to the cookie sheet about 2 inches apart.
• With your fingers, gently smooth the tops of the ricotta cookies.
• Place in the preheated oven and bake for about 10-12 minutes or until the cookies just start to lightly brown around the edges.
• Remove from oven and let cool completely on the pan.

Lemon Glaze

• In a medium bowl add the powdered sugar, water and lemon and mix well.
  Zest of 1 large lemon, 2 cups Powdered sugar, 3 tablespoon water, juice of 1 lemon
• The consistency should be thin but not too thin. You should be able to scoop the glaze with a regular spoon and watch it slowly drizzle off the spoon.
• If the glaze is too thick, just add a touch of water and re mix until it becomes the right consistency.

Adding Lemon Glaze to the Ricotta Cookies

• Once the cookies are completely cool, scoop one tablespoon of the glaze and drizzle over the first cookie as evenly as possible.
• Repeat this step for the remaining cookies.
• Allow the glaze to dry then serve immediately.