Preheat oven to 350 degrees.
Beat sugar and butter on low speed in mixer for 1 minute. Continue to beat on medium speed until light and fluffy for about 5 minutes.
Beat in eggs, vanilla and ricotta cheese until well combined.
On slow speed add flour, salt and baking powder. A soft dough will form.
Place batter in fridge for 1 hour to harden. With 2 spoons or a scooper drop about 1 tbls of batter to cookie sheet. You can also roll in hands to form a ball for round even cookies.
Bake at 350 degrees for 15 minutes ( ovens may vary) You know they re done when slightly golden around bottom edges.
Place cookies on cooling rack.
In a small bowl mix powdered sugar and milk using a fork or whisk mix until smooth and drippy.
Once cookies are completely cooled. Dip top of cookie upside down in bowl to coat or use a pastry brush to brush on tops of cookies. Dipping is less messy. Don't put icing on too thick. Just a gently dip is needed.
Sprinkle with green and red or multi color nonpareils.
Batter can be made ahead of time up to a week.
They freeze great but be sure to freeze without the icing.
Allow to completely dry with icing before storing in containers.
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