Angel's Heart Cookies

Directions

1. In a large bowl, with a mixer, beat 6 Tbsp. butter and the granulated sugar till well blended. Add in ricotta, egg, and 1/2 tsp. lemon extract; beat till well mixed.
2. In a medium bowl, mix flour, baking pwdr, baking soda, and salt. Add in to butter mix, stir to mix, then beat till well blended.
3. Butter 14- by 17-inch baking sheets. Drop batter in 1-Tbsp. portions about 1 1/2 inches apart on sheets.
4. Bake cookies in a 325 degree oven till golden, 20 to 25 min. If baking more than 1 pan at once, switch pan positions every 10 min. With a wide spatula, transfer cookies to racks.
5. Heat 2 Tbsp. butter. In a deep bowl, mix butter, powdered sugar, 1/4 tsp. lemon extract, and lowfat milk till 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 till icing is hard, about 10 min. Serve, or possibly store airtight up to 1 day; freeze to store longer.
6. This recipe yields about 3 1/2 dozen cookies.
7. 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.
8. Yield: 3 1/2 dozen