We play with these, a lot. One fun thing is to roll them in colored sugar before baking. Or chocolate dip them and cover with sprinkles or jimmies or whatever.

• 2 cubes butter
• 2 cups sugar
• 1 15-16oz whole milk ricotta
• 2 tsp vanilla
• 2 eggs
• 1 tsp baking soda
• 1 tsp lemon zest
• pinch salt
• 4 cups flour

Glaze:

• 1 cup powdered sugar
• lemon juice
• Nonpareils

Cream butter and sugar. Add ricotta. Add eggs, vanilla, and zest.  Mix until blended. Add flour, salt, and baking soda. Mix until combined. Dough will be soft.

Drop by a teaspoon onto a lightly greased cookie sheet.

Bake about 15 minutes or until done. Cookies brown on bottom but will remain white.

For icing, mix lemon juice and powdered sugar to form a glaze. Brush on cookies and sprinkle with nonpareils.