What You'll Need Italian Ricotta Cookies 1 cup butter (softened, at room temperature) 1 ¾ cups sugar 1 large lemon (zested and juiced, reserve the juice for icing) 1 ¾ cups ricotta (15 ounces of fresh whole milk ricotta) 1 tablespoon vanilla extract 2 large eggs 2 ½ teaspoon baking powder  ½ teaspoon salt (or use ¾ teaspoon with unsalted butter) 3 ½ cups all-purpose flour