Cream sugar and butter. Add egg, ricotta, vanilla and orange or lemon zest. Combine the dry ingredients.
Add dry ingredients slowly to the mixing bowl with sugar, egg ricotta mixture. Once thoroughly combined, drop by tablespoon or ice cream scoop onto a parchment lined cookie sheet.
Bake 14 min. in a 350 degree oven. Move to a cooling rack and ice when cooled. (The original recipe said to ice while warm, but I like them better and they look prettier if the icing doesn't seep in too much so I let them cool.)
Mix confectioners sugar, butter, lemon juice, whipping cream and salt with a whisk. Icing should be liquid enough to drip on the cookie and have it drizzle down the sides. If not, add a bit more lemon juice and whipping cream. Drizzle icing on tops of cooled cookies. Sprinkle with decorative sprinkles immediately. Makes about 50 cookies.
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