Ingredients:

1 1/2 sticks of butter, at room temperature 

1 1/2 cups sugar

1 egg plus one yolk

1 1/2 cups ricotta (best if drained in cheesecloth overnight)

3 cups flour (plus a little more if needed)

1 1/2 tsp baking powder 

3/4 tsp baking soda 

3/4 tsp salt

1 1/2 tsp vanilla

1/2 tsp Fiori di Sicilia extract ( or 1 1/2 tsp lemon OR orange extract)

Directions:

Sift together flour, baking powder, baking soda and salt.

Set aside.

Cream butter and sugar with electric mixer until light and fluffy.

Ad egg, yolk, ricotta, vanilla and Fiori di Sicilia.

Mix until blended.

Add flour mixture, a little at a time.

Cover bowl with plastic film and rest in fridge for 1-2 hours or overnight.

When ready to bake, preheat oven to 350F.

Line baking sheets with parchment paper.

Using a scoop or teaspoon, drop a walnut size piece of cookie dough onto parchment paper.

If dough is solid enough, you may roll each dough piece into a ball instead of dropping it.

Bake for 10 to 15 minutes until edges are golden.

Completely cool before frosting!

FROSTING:

1 1/2 cup powdered sugar

1 1/2 TBSP butter, room temperature 

1 to 2 TBSP milk

A drop or two of Fiori di Sicilia (or whatever extract you used in cookie dough)

Mix everything together until desired consistency.

Carefully frost cookies.

Add sprinkles before frosting sets.

TIPS:

If you use my homemade ricotta recipe, you do not have to drain store-bought ricotta overnight. 

Chilling is still recommended either way because these cookies tend to spread out during baking.

If dough is too soft, add a little more flour but not so much that cookies will come out hard.