• 2 sticks (1 cup) unsalted butter,  softened
• 2 cups granulated sugar
• 1-3/4 cups ricotta cheese (15 oz.) preferably fresh but at least with whole milk)
• finely grated zest of 1/2 lemon
• 2-1/2 tsp. vanilla extract
• 2 large eggs
• 4 cups AP flour
• 2 tsp. baking soda
• 3/4 tsp. fine sea salt

Cream the butter with sugar until fluffy, about 2 minutes; an electric mixer works great. Add ricotta, lemon zest and  2-1/2 tsp. vanilla and beat well. Add the eggs one at a time and beat until combined. Scrape the sides of the bowl down and beat in the flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.

Heat oven to 350 degrees and line cookie sheets with parchment paper or nonstick liners. Shape tbsp. of dough into balls. Place 2 inches apart on baking sheet and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks until cool. Use one of the following two glazes.

Glaze No.1 (Melissa):

• 4 cups confectioners’s sugar, sifted
• 1 tbsp. unsalted butter
• 2 tbsp. fresh lemon juice
• 1-1/2 tsp. vanilla extract
• enough milk to reach a good consistency
• green, red and white sprinkles

Sift confectioners’ sugar and add 1 tbsp. melted butter, lemon juice, remaining 1-1/2 tbsp. vanilla and enough milk to make a smooth glaze.

You can either dip the cookies, spread icing on the cooled cookies or just drizzle them with the glaze. Immediately add the sprinkles.

Let set for 20 minutes at least before serving.

Glaze No.2: (I added this recipe but used Melissa’s glaze)

• 4-5 tbsp. milk
• 1-1/2 cups confectioners’ sugar, sifted
• 1 tsp. almond extract
• green, red and white sprinkles

Combine the ingredients until smooth. Dip the cookies and place on a baking rack to drip or you could drizzle the glaze over the cookies. Immediately add the sprinkles.

Recipe by cookingwithauntjuju.com