4 TBSP milk
½ tsp vanilla extract
Preheat oven to 350
Line baking sheets with silicon mats and set aside
In an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. (about 3 minutes)
Add ricotta, eggs and vanilla and mix to combine.
Add all the dry ingredients and blend together.
Roll or scoop the dough out in one TBSP balls
Bake for about 10 minutes.
While the cookies cool, mix the icing.
Dip the cooled cookie tops in the icing (will be a bit runny) and top with sprinkles if desired.
Let icing dry completely before storing an airtight container.