Put the soft butter and sugar in the bowl of a food processor and whisk until fluffy. Then add the egg, whisk again and add the ricotta. Beat until all the sugar has dissolved and the mass becomes fluffy.
Remove the peel from the orange, cut it in half and squeeze the juice from one half. Add vanilla, zest and orange juice to the bowl of the combine and whisk again.
Sift the flour with baking powder. Carefully, in portions, introduce the flour into the whipped mass, kneading with a spatula. The dough will not cool down. After kneading, put the dough in the refrigerator for 2 hours.
Grease a baking sheet with oil or cover it with a Teflon mat. Put the dough in a pastry bag with a nozzle and set off the cookies. I used a star-shaped nozzle. You can put the dough on a baking sheet just with a spoon, then the shape will not be very festive, but the taste will not change from this). Bake cookies at 180 degrees for 15-20 minutes.
Remove the finished cookies from the baking sheet and cool.
The top of the cookie has a crispy crust, and inside it is soft and tender. You can replace an orange with lemon, it turns out also delicious, but less fragrant. Serve cookies with a cup of tea and enjoy!