Instructions: In a large bowl, with a mixer, beat 6 tablespoons butter and the granulated sugar until well blended. Add ricotta, egg, and 1/2 teaspoon lemon extract; beat until well mixed.

In a medium bowl, mix flour, baking powder, baking soda, and salt. Add to butter mixture, stir to mix, then beat until well blended.

Butter 14- by 17-inch baking sheets. Drop batter in 1-tablespoon portions about 1 1/2 inches apart on sheets.

Bake cookies in a 325 degree oven until golden brown, 20 to 25 minutes. If baking more than 1 pan at once, switch pan positions every 10 minutes. With a wide spatula, transfer cookies to racks.

Melt 2 tablespoons butter. In a deep bowl, mix butter, powdered sugar, 1/4 teaspoon lemon extract, and milk until smooth. 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 until icing is firm, about 10 minutes. Serve, or store airtight up to 1 day; freeze to store longer.

This recipe yields about 3 1/2 dozen cookies.

Comments: After tasting similar cookies at a party, Louise Ross quickly embellished the recipe with lemon. She also took poetic license with the name, changing it to reflect the cookies delicate texture.

Yield: 3 1/2 dozen

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