• In a medium bowl whisk together gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
• In a large bowl beat with an electric mixer the softened butter, sugar, and fresh lemon zest until pale and fluffy.
• Add ricotta and vanilla extract, and beat well, then add the egg. Scrape the sides of the bowl down with a rubber spatula, and then beat in, slowly, the flour mixture, and mix until just combined. The dough is sticky.
• Let chill the dough cover in the refrigerator for at least 2 hours.
• Preheat the oven to 350º F. Line baking sheets with parchment paper or silicone mats.
• Drop tablespoons of cookie dough on the prepared sheets, spacing them an inch or so.
• Bake for 12 minutes or until golden brown.
• Let cool before removing.

For the lemon glaze

• In a medium bowl mix powdered sugar with two tablespoons of lemon juice. Mix and add 2 tablespoons of milk, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny. If needed you can add a little bit more of milk.
• When the cookies are completely cold spread the icing and top with colorful sprinkles.