Nonna's Cornetti

1 pound ricotta cheese1 pound unsalted butter, softened1 pound (3 1/2 cups) all-purpose flourZest from 1 lemon or 1 small orange, optional1 cup superfine sugar or fruit jam for glazeHeat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats.In a large mixing bowl with a wooden spoon combine ricotta, butter, flour and zest into a smooth, soft dough. Alternatively, combine ricotta and butter in an electric mixer and gradually add flour. Let rest 15 minutes.If using jam heat to just a slight boil around edges of pan. Press through a strainer.Roll out dough to 1/4-inch thickness. Cut out triangles using knife or cookie cutter, each side 4 inches long. Place about 1 teaspoon of jam or sugar in the middle of the triangle and roll up like a croissant from wide end to point. Place on prepared cookie sheets about 1 inch apart and bake about 20 minutes, until golden brown and dough is cooked through.Makes 36.Nutrition values per cookie: 175 calories, 11 g fat (7 g saturated), 16 g carbohydrates, 1 g fiber, 3 g protein, 31 mg cholesterol, 17 mg sodium.