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In a large bowl, with a mixer, beat 6 Tbsp.
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butter and the granulated sugar till well blended.
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Add in ricotta, egg, and 1/2 tsp.
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lemon extract; beat till well mixed.
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In a medium bowl, mix flour, baking pwdr, baking soda, and salt.
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Add in to butter mix, stir to mix, then beat till well blended.
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Butter 14- by 17-inch baking sheets.
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Drop batter in 1-Tbsp.
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portions about 1 1/2 inches apart on sheets.
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Bake cookies in a 325 degree oven till golden, 20 to 25 min.
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If baking more than 1 pan at once, switch pan positions every 10 min.
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With a wide spatula, transfer cookies to racks.
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Heat 2 Tbsp.
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butter.
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In a deep bowl, mix butter, powdered sugar, 1/4 tsp.
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lemon extract, and lowfat milk till smooth.
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One at a time, hold cookies by the edges and dip rounded tops into icing; set in a single layer, icing up, on racks and let stand till icing is hard, about 10 min.
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Serve, or possibly store airtight up to 1 day; freeze to store longer.
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This recipe yields about 3 1/2 dozen cookies.
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Comments: After tasting similar cookies at a party, Louise Ross quickly embellished the recipe with lemon.
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She also took poetic license with the name, changing it to reflect the cookies' delicate texture.
