1 cup butter or margarine, softened
2 cups sugar
2 eggs
1 pound ricotta cheese
2 teaspoons vanilla extract
1/8 teaspoon lemon extract
4 cups self-rising flour

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add ricotta, vanilla, and lemon extract, beating until well blended.  Stir in flour until well blended.  Drop, 1-inch apart, onto prepared cookie sheets.

Bake 10 to 15 minutes or until lightly browned.  Remove from cookie sheets; cool completely on a wire rack.

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