Ingredients

• 2 cups ricotta
• 2 cups granulated sugar
• 2 sticks unsalted butter
• 1 large egg
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons vanilla extract
• Zest of 1 large orange
• 1 1/4 cups confectioners' sugar
• 1/4 cup milk

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Instructions

1. Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour.
2. Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats.
3. Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
4. In a small bowl, whisk together the confectioners' sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens.
5. Cookies can be stored in an airtight container for 5 days, or frozen for 3 weeks.