Italian Ricotta Cookies

Just made these and while they're delicious, the dough should be refrigerated in between bakings. They were perfect after first mixing and forming, but left out, the spreading began, not too bad, but I prefer the way they looked after first making dough. Otherwise a beautiful cake like cookie!!!

Ingredients :

For the cookies:

2 stick (½ pound) butter, softened
1¾ cup granulated sugar
2 eggs
1 container (15 oz.) ricotta cheese
2 tbsp. vanilla extract
4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda

For the glaze:

4-5 tbsp. milk
1½ cups powdered suagr
1 tsp. almond extract
Sprinkles

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