1. Add butter and sugar to a large bowl and mix on high for 2-3 minutes until very light and fluffy. Add the ricotta, egg, lemon juice, lemon zest, and vanilla extract and continue mixing for 2-3 minutes. Combine the spelt flour, baking powder, and salt – add to the large bowl and fold in. Cover the bowl and place in the fridge for about 2 hours.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a small cookie scoop* or a tablespoon and place small dough portions with some space in between on the baking sheet. Place the remaining dough back into the fridge.

3. Bake the cookies for 12-13 minutes – they should get some color around the edges. The cookies will still be soft, but that is ok – they firm up when cooling down. Take the cookies out of the oven and let them cool down for some time on the baking sheet, then transfer them to a wire rack and let cool down completely. Repeat with remaining dough until all dough has been used.

4. For the glaze, mix the confectioners’ sugar with the lemon juice – you want a glaze that is not too runny. Add the lemon zest and mix in. Brush the cookies with the glaze and let them dry completely. Store the cookies in a cookie box for up to 3-4 days.