Italian Ricotta Cookies | Faxo

Ingredients

• 3 1/2 c. all-purpose flour**
• 2 t. baking soda
• 3/4 tsp salt
• 1 c. (8 oz.) unsalted butter, softened
• 1 3/4 c. sugar
• 1 t. lemon zest
• 15 oz. ricotta cheese, whole milk or fresh (1 3/4 c.)
• 1 T. vanilla extract
• 2 large eggs
• Glaze:
• 1 T. butter (salted or unsalted), melted
• 3 3/4 c. powdered sugar
• 2 T. freshly squeezed lemon juice, or 1 1/4 t. almond extract and more milk, as needed
• 4-6 T. milk
• Sprinkles