• In a large mixing bowl, using an electric hand mixer or standing mixer, cream the butter and sugar until fluffy and smooth (no more lumps). Add in the ricotta cheese and mix until fully combined.
• Add the egg, vanilla, and almond extracts. Then mix until just incorporated (do not overmix).
• In a medium bowl, sift together combine the flour, baking powder, and baking soda (or mix together with a spoon or spatula). Then add the mixed dry ingredients into the bowl with the wet ingredients and mix on low until combined and it forms a dough.
• Cover the dough with plastic wrap and place it in the frefrigerator to chill for 2 hours.
• Once the dough is chilled, preheat the oven to 350°F and line a baking sheet with parchment paper.
• Take a small cookie scoop or a spoon to measure out tablespoon-sized balls for each cookie. Roll them up and place each about 3 inches apart on the baking sheet. Place any unused dough back in the refrigerator to stay chilled.
• Bake the cookies at 350°F for 10-12 minutes or until the bottoms of the cookie become lightly golden. The tops will remain light and the cookie will be soft.
• Cool the cookies on the baking sheet for 3-5 minutes before transferring them to a cooling rack to cool completely.

Glaze

• In a small mixing bowl, whisk together the powdered sugar, almond extract, and milk until you get a slightly thick consistency. If the glaze is too thin, add 1 or 2 tablespoons of powdered sugar. If it is too thick, add 1 or 2 teaspoons of milk to thin it out.
• Hold the base of each cookie, one at a time, and dip the tops into the glaze. Then lightly shake off the excess and place them back on the wire rack. Do this carefully as the cookies are soft and can break.
• Immediately sprinkle with nonpareils or desired sprinkles to decorate. Allow the glaze to set at room temperature before serving. Enjoy!