Equipment: Digital scale (preferred), Cookie/baking sheets, Unbleached parchment, Electric mixer or Stand-up mixer with paddle attachment, Measuring cups and spoons, Mixing bowls, Spatula, Small scoop such as a melon ball scoop

Before You Dive In – Prep: please read!

• Bring egg and butter to room temperature
• Move oven rack to center
• Line baking sheets with parchment

Step 1: In a medium mixing bowl, whisk together the dry ingredients. Set aside.

Step 2: In a large bowl, or the bowl that attaches to the stand mixer, add the butter, sugar and zest. Beat on medium until pale and fluffy. Scrape down the sides and bottom of the bowl, and beat for a few more seconds. Turn mixer off.

Step 3: Add the ricotta, extracts and egg to the creamed mix. Beat on medium-low until blended. Slowly add the whisked dry ingredients to the wet as you beat on low. This can also be done in batches. Mix until flour is completely incorporated. Scrape down the sides and bottom of the bowl and blend on low again until mixed. Cover the bowl to prevent drying out and place in the refrigerator for 2 hours (or up to 2 days if making ahead.)

Step 4: Preheat oven to 350F/177C.

Step 5: While oven is preheating, scoop chilled dough out onto parchment lined baking sheets about 2 inches apart using a melon ball scoop. These cookies are not spreaders, but you want to give them enough space to cook evenly. Alternatively, roll the dough into balls and slightly flatten tops (the dough may be sticky) or scoop and drop using a teaspoon. Note: if you have dark, non-stick baking pans, the bottoms of these cookies will be darker than usual.

Step 6: Bake in the center of a preheated 350 F/177 C oven for 12-14 minutes. Cookies will appear golden on top and a darker golden-brown on the bottom. Allow to sit on the baking sheet for several minutes before transferring to a cooling rack. Cool completely before storing or glazing.

Glaze

To make the glaze: whisk together all ingredients, except the sprinkles, until smooth. Now is the time to taste and correct to achieve the best flavor while balancing the consistency of the glaze. We prefer it to coat the back of the spoon with an opaque layer. Add milk in very small 1/4 -1/2 tsp increments if needed. Coat each cooled cookie by dipping in glaze. Immediately sprinkle toppings if using, and then allow to set on a cooling rack.

Enjoy!