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Preheat oven to 350°F.
In a medium bowl, cream the butter and sugar. Add
the eggs, ricotta cheese, and vanilla extract;
mix until well combined. In a separate medium
bowl, combine the flour, baking powder, and
baking soda. Add the flour mixture to the ricotta
mixture; mix well. Roll or scoop the dough into
teaspoon-sized balls. Place on an ungreased
cookie sheet about 2-inches apart.
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In a medium bowl, beat the milk, powdered sugar,
and almond extract until smooth. Dip the tops of
the cookies into the glaze and set upright back
on the wire rack. Immediately top with sprinkles.
Repeat for remaining cookies.
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