Preheat oven to 350
( I like to bake on convection for cookies because you can bake all the cookies at once on two racks; they also turn golden faster)
With a mixer, cream (blend) the following until smooth:
1/2 pound of salted butter (softened)
1 + 1/2 cup of sugar
Still using your mixer...
2 X-Large eggs (or 3 small ones)
1/2 tsp baking soda
2 tsp baking powder
2 tsp vanilla extract
1 Container of ricotta (475 gr)
Then gradually add:
3 1/2 cups of flour (you'll need some muscle!)
When mixture is properly combined, take a teaspoonful of mixture and roll it between your hands (small meatball size)
TIP: if its too sticky, dust your hands with flour before rolling each ball
When you get the hang of this, try to make the twist or swirl shape.
Bake on a cookie sheet lined with parchment paper or foil, for 10 to 13 min. (if you make giant cookies like mine, it'll probably take around 25 to 30 min. I consider them ready when the bottom of the cookies turn golden brown and the tops start to show a little bit of color, a light tan if you will)
Prepare icing sugar while cookies bake.
Mix approximately 3 cups of icing sugar the the juice and zest of 1 to 1+1/2 lemons. Mixture should not be too liquidy.
Allow cookies to cool on a rack. Once cooled, dip the top of each cookie in the icing sugar, let excess drip off and place on some parchment or wax paper to dry.