I had some leftover ricotta that I needed to prepare. I found the following recipe for Italian Ricotta Cookies on the New York Times; I simply adapted some of the proportions.

Ingredients

For the cookies
240 g all-purpose flour
1/2 tsp. fine sea salt
1 tsp. baking soda
1 stick unsalted butter, at room temperature
212 g sugar
212 g fresh ricotta cheese
Finely grated zest of 1/2 lemon
1½ tsp. vanilla extract
1 large egg

For the icing
225 g confectioners’ sugar
1/2 tbsp. unsalted butter, melted
1 tbsp. fresh lemon juice
1/2 tsp. vanilla extract
1/8 cup to 1/4 cup milk, as needed

Preparation

1. Sift together the flour, salt, and baking soda.
2. Using an electric mixer, cream the stick of butter with the sugar on medium speed with the paddle attachment, until fluffy, about 2 minutes.
3. Add ricotta, lemon zest, and 1½ teaspoon vanilla and beat well.
4. Beat in the egg, scraping down the bowl periodically.
5. On low speed, mix in the sifted dry ingredients.
6. Cover dough and chill for at least 2 hours and up to a week.
7. Spoon rounded pieces of cookie dough onto parchment paper-lined baking sheets, spacing 1-inch apart.
8. Bake cookies at 350°F, rotating sheets halfway through, until just golden brown around the edges, about 10 minutes. Let cool on wire racks.
9. In a bowl, whisk the confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice and 1/2 teaspoon vanilla and enough milk to make a spreadable icing.
10. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.