♦ MAKES 36 COOKIES

• ½ cup butter, softened
• 2 cups sugar
• 2 large eggs
• 15 ounces ricotta cheese
• 3 tbsp Sun Orchard Lemon Juice
• 3 cups all-purpose flour
• 1 tsp baking powder
• ¾ tsp salt

FROSTING

• 1 ½ cups confectioners’ sugar
• 3 tbsp Sun Orchard Lemon Juice
• 2 tsp lemon zest

Preheat oven to 375°F. In a large bowl, beat butter and sugar until creamy. Beat in the eggs, cheese, lemon juice, and zest. In a small bowl, combine the flour, baking powder, and salt; gradually add to butter mixture and combine.

Drop by heaping tablespoons 3 inches apart on greased baking sheets. Bake until lightly browned, 10-12 minutes.

In a small bowl, combine frosting ingredients. Spoon over cooled cookies and serve.