These are little delectable cake bites of goodness. It’s hard to eat just one! I use Myer Lemon from my tree, but you can use Lisbon lemon or orange juice.
 
Lemon Ricotta Cookies
60 small cookies
 
 2 sticks (½ lb.) butter, softened
1 ¾ cup granulated sugar
2 eggs
1 (15oz) container, whole milk ricotta cheese
2 Tbsp. lemon or orange juice. 
4 cups AP flour
1 tsp. baking powder
1 tsp. baking soda
 
Glaze:
1 ½ cups powdered sugar
Grated rind of one lemon 
3 Tbsp. lemon juice or lemon extract
 
Preheat oven to 350 degrees.
In a medium bowl, cream butter and sugar. Add the eggs, ricotta cheese, and lemon extract and beat well to combine.  
In a separate bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture and mix in just to combine. Roll or scoop the dough into teaspoon sized balls.
Placed on ungreased cookie sheet about 2 inches apart.
Bake 8-10min or until lightly browned.
Allow cookies to cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely before icing.
 
Glaze: 
Combine powdered sugar, grated Lemon rind and Lemon juice and stir until smooth consistency. If too thick, add a drop at a time more lemon juice. If too thin, add a tablespoon at a time more powdered sugar.
Dip the top of each cookie into the icing and place back on cooling rack and immediately garnish with sprinkles. Let stand until glaze hardens.  
 
Store at room temperature for one day or store in an airtight container.