Pre-heat the oven to 350 degrees.

In a large bowl cream butter and sugar until creamy and smooth.

Now add ricotta, vanilla and eggs to the bowl and mix until smooth.

In a separate medium sized bowl, add all of your dry ingredients.

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 medium cookie scoop (about ⅛ cup) 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.

In a medium bowl add the powdered sugar, lemon zest and lemon juice and mix well.

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.

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.