Ingredients for the cookies:
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup part-skim ricotta
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Ingredients for the icing:
2 tablespoons butter
2 cups powdered sugar
1/4 teaspoon vanilla
1 1/2 tablespoons milk
1 teaspoon lemon zest

Preheat oven to 350 degrees. Grease 2 cookie sheets with vegetable cooking spray. In large mixing bowl, cream butter and sugar. Add eggs. Next stir in vanilla and ricotta. In a separate bowl, combine flour, salt, and baking soda. Gradually stir flour mixture intto wet mixture. Drop 1/2 tablespoons of dough on cookie sheets, leaving about 2 inches between each cookie. Place in oven and bake for 9-10 minutes, or until edges are slightly golden. Remove sheets from oven, and allow cookies to cool on sheet for 5 minutes. After 5 minutes, allow cookies to fully cool on wire rack.
Combine icing ingredients and spread on cooled cookies. For an elegant touch, roll tops of cookies in sugar crystals.