Ricotta Cookies

• Start by taking out the butter so that it has time to soften. It will usually take 30 minutes at room temperature. 
• Zest the lemon and prepare measure out the ingredients while you wait for the butter to soften. Also, get out the sand mixer and line the cookie sheets. 
• While the butter softens, mix together the all-purpose flour, baking soda and salt until combined and set aside. 
• In a stand mixer using a paddle attachment, cream the softened butter adding in the sugar and lemon zest until the mixture is fluffy. 
• Add the ricotta cheese and vanilla extract into the stand mixer with the sugar and butter mixture.  
• Then, blend in eggs one at a time.
• Set mixer on low speed and slowly add in flour mixture and mix until combined. 
• Cover bowl with plastic wrap and chill 2 hours or up to 2 days. 
• Preheat oven to 350 degrees during last 20 minutes of dough chilling.
• Using a tablespoon measuring spoon, scoop out the cookie batter onto a parchment lined baking sheet. 
• Bake the cookies at 350 degrees F for 12 - 14 minutes. 
• When the cookies are done, cool them on the baking sheet for 10 minutes. 
• Transfer to a wire rack to cool completely. 
• Once the cookies are cooled, dip the tops in the icing and let them drip before you return to the wire rack. 
• Add the sprinkles right after you dip them. 
• Then, allow glaze to set at room temperature. It should not take longer than 20 minutes.