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To make the dough: Weigh your flours; or measure them by gently spooning them into a cup, then sweeping off any excess.
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In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.
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In a large bowl or the bowl of a stand mixer fitted with the flat beater attachment, combine the butter and sugar. Beat on medium speed until smooth, 1 to 2 minutes. (The mixture will not be lightened in color or fluffy in texture.)
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Add the egg and mix until fully combined. Scrape down the sides and bottom of the bowl and beat briefly. Add the ricotta, vanilla, and Fiori di Sicilia. Briefly mix to fully combine.
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Add the dry ingredients to the ricotta mixture all at once. Mix slowly until no dry floury streaks remain. Cover the bowl or transfer the dough to an airtight container and chill for at least 2 hours, or up to overnight.
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When you’re ready to bake, preheat the oven to 350°F with a rack in the center. Line 2 baking sheets with parchment.
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Scoop the chilled dough into generous tablespoon portions (a rounded tablespoon cookie scoop works well here). Place the dough balls onto the prepared baking sheets, spacing them evenly apart (about 12 dough balls per baking sheet).
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Bake the ricotta cookies for 15 to 17 minutes, until the edges of the cookies just start to turn light brown. Remove the cookies from the oven and let them cool completely before glazing.
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To make the glaze: While the cookies are cooling, sift the confectioners’ sugar into a large bowl. Pour in the vanilla, then add 2 tablespoons (28g) of the milk, adding up to 1 additional tablespoon, until the desired consistency is reached. The glaze should be thick, like cold honey.
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Once the cookies are completely cool, dollop about 1 to 2 teaspoons of glaze on the top of the cookies (a teaspoon cookie scoop is perfect for this) and spread it to the edges. While the glaze is still wet, garnish as desired. The glaze starts to dry out quickly, so it's best to top 2 to 3 cookies at a time, to ensure the garnish adheres before a crust forms.
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Storage information: Store any leftover ricotta cookies in an airtight container at room temperature for up to 3 days. Freeze cookies before glazing for longer storage.
