Instructions

1. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
2. Mix in ricotta and vanilla. In another bowl, whisk together flour, salt, and baking soda, then gradually add to the creamed mixture.
3. Scoop out rounded teaspoonfuls of dough onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
4. In a large bowl, cream butter, powdered sugar, almond extract, and enough milk to reach your desired consistency.
5. Frost the cooled cookies and immediately decorate them with sprinkles or colored sugar.
6. Store in the refrigerator.

Note: the glaze can soften over time, so if giving as gifts, consider frosting them on the day you deliver. They do not need to be refrigerated.