1-Getting started with Italian ricotta cookies: Begin by whisking together the flour, baking powder, and salt in a bowl; set it aside to keep your ingredients organized.

2-Using a mixer: Beat the butter, granulated sugar, and lemon zest until they’re pale and fluffy, making sure to scrape the bowl for even mixing.

3-Mixing ingredients: Mix in the ricotta cheese and vanilla extract until fully combined, followed by adding the eggs one at a time and mixing well after each.

4-Stirring in flour mixture: On low speed, gradually stir in the flour mixture just until combined, then cover the dough and chill it for 2 hours or up to 2 days.

5-Preheating oven and preparing baking sheets: During the last 20 minutes of chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

6-Shaping and baking: Shape the chilled dough into 1-tablespoon balls or drop by spoonfuls onto the sheets, spacing them out. Bake for 12 to 14 minutes until the bottoms are lightly golden, then cool on the sheet for a few minutes before moving to a wire rack.

7-Preparing the glaze: Whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla, and 4 tablespoons milk until smooth, adding more milk as needed; spoon over cooled cookies and let it set.