lemon juice, fresh
In a large bowl cream butter and sugar with an electric mixer until light and fluffy. Add ricotta, vanilla and eggs; beat until dough forms.
Using two spoons drop dough onto cookie sheets about 2 inches apart. Bake for 15 minutes or until cookies begin to turn golden. Remove cookies to wire rack to cool.
In a small bowl stir confectioners sugar, milk, and lemon juice until smooth. With a small metal spatula or knife spread icing on cookies and top with sprinkles.