Italian Ricotta Cookies

Make the cookies: Adjust an oven rack to center position and preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together on medium speed the butter and sugar until light and fluffy. Add in the ricotta, vanilla, almond extract, if using, and egg and continue to mix until smooth. (The batter will be quite wet.) Add the dry ingredients and mix just to combine. Portion the dough into approximately 1½ tablespoon portions (or use a medium cookie scoop) onto the parchment spaced 2” apart. Bake for 15 minutes. (The tops will remain pale while the bottoms turn golden brown.) Cool the cookies on a wire rack with parchment paper underneath. Make the icing: Whisk together the powdered sugar and milk until smooth. Whisk in the almond extract, if using. Spoon the icing over the cookies, and top with sprinkles while the icing is still wet.