Step 1

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Mix in ricotta and vanilla. In another bowl, whisk together flour, salt and baking soda, then gradually add to the creamed mixture.

Step 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.

Step 5

In a large bowl, cream butter, powdered sugar, almond extract and enough milk to reach your desired consistency. Frost cooled cookies and immediately decorate with sprinkles or colored sugar. Store in the refrigerator.