Preheat oven to 180 degrees C. Grease baking trays.
In a medium bowl cream together 125g butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, bicarb soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 5cm apart onto the prepared baking trays.
Bake for 8 to 10 minutes in the preheated oven or until edges are golden. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl cream together the remaining butter and icing sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Ice cooled biscuits.
These are really yum, and even yummier when iced with lemon icing!
I would advise people to chill the dough first as it's quite sticky, but only if you're like me and can't resist rolling and flattening cookies when it says not to. - 13 Jul 2011