Soft, cake-like Italian cookies made with ricotta and finished with a thin lemon glaze. The ricotta keeps them light and tender — closer to a little cake than a traditional cookie.
Whisk together the flour, baking powder, and salt in a large bowl until evenly combined. Set aside.
Beat the ricotta, eggs, butter, lemon extract, and vanilla extract together with the sugar until smooth and well combined.
Add the flour mixture gradually to the wet ingredients, stirring as you go, until a soft dough comes together.
Drop rounded spoonfuls of dough onto an ungreased cookie sheet, spacing them evenly.
Bake at 350° for about 10 minutes, until the bottoms are just golden and the tops are set.
While the cookies bake, whisk 1 cup of powdered sugar with the juice of one lemon and enough milk to reach a thin, pourable consistency.
Once the cookies have cooled completely, dunk each one in the glaze and set on a rack. Finish with rainbow nonpareils or sprinkles if you like.