Start by preheating the oven to 350 degrees Fahrenheit.
Then line two standard baking sheets with parchment paper and set aside.
In a large mixing bowl begin adding softened butter and sugar.
Mix the butter and sugar together until light and fluffy using a hand mixer or wooden spoon for about 2-3 min.
Crack in the egg, room temperature ricotta cheese, orange zest, orange juice, vanilla extract and almond extract and mix until combined.
In another bowl add flour, baking soda, and salt and mix with a fork.
Next pour the dry ingredients into the wet ingredients and fold the two into each by using a rubber spatula.
Do not over mix the cookie dough. Once the flour dissolves into the dough stop stirring.
Now with a 1.5 tablespoon cookie scoop, scoop the dough and place no more than 6-8 cookies on a baking tray at a time, bake at 350 degrees Fahrenheit for 9-12 min or until the bottom of the cookies are golden brown and centers are puffy and light.
Continue the previous step until all the cookies are baked.
While the cookies are cooling prepare the citrus glaze.
First grab a large mixing bowl and add powdered sugar, melted butter, orange juice and or lemon juice or orange zest and or lemon zest.
With a whisk, whisk the frosting until smooth and silky.
Grab a cooled cookie and dunk the top into the glaze and then place onto a cooling rack. I like to place a baking sheet under the cooling rack to avoid a huge mess on the counter top.
Finish Icing all the cookies and let the glaze set. Then serve and enjoy!
Store leftovers in an airtight container on the counter, out of the sun for 1-2 days for maximum freshness.
