• * In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside
• *In an electric stand mixer fitted with the paddle attachment, cream together the sugar and butter until well combined.
• *Mix in the egg, then blend in the ricotta and vanilla extract.
• *Gradually add in the flour mixture to the mixer and mix until well combined.
• Cover the bowl and chill in the refrigerator for 1-2 hours or until the dough is not quite so sticky.
• During the last 20 minutes of chilling the dough, preheat the oven to 350 degrees F. Line your cookie sheets with parchment paper or baking mats.
• * Scoop the chilled dough out and roll with your hands. Place the rolled-out cookie dough on the sheets spaced approximately 2 inches apart. (these cookies can spread a little bit).
• Bake the cookies in the preheated oven for 15-20 minutes.
• Let the cookies cool on the cookie sheets for several minutes and then transfer to a cooling rack to cool completely.

For the Frosting:

• *In the bowl of an electric mixer fitted with the paddle attachment, cream together all the ingredients besides the powdered sugar.
• *Gradually add in the powdered sugar 1/2 cup at a time until desired consistency and sweetness.
• *Once the cookies have completely cooled, frost each one.