vegan italian anginette cookies - hot for food

Ingredients

• 4 1/2 C all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 C vegan butter, softened to room temperature (2 sticks or 8 oz)
• 1 3/4 C granulated sugar
• 3 egg substitutes (such as Neat Egg, but you could replace with golden flax meal) * (see notes)
• 1 tsp almond or vanilla extract
• 2 C (or 16 oz) vegan ricotta
• 1 tsp lemon zest
• 2 C confectioners sugar
• 1 to 2 tbsp nondairy milk
• 1/2 tsp vanilla or almond extract (or more lemon zest)
• vegan friendly rainbow sprinkles