Italian Ricotta Cookies

Ingredients

Cookies:

2 sticks (1/2lb.) butter, softened

1 3/4 C. granulated sugar

2 eggs

1 container (15oz) ricotta cheese

2 tbsp. vanilla extract

4 C. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

Glaze:

4-5 tbsp. milk

1 1/2 C powdered sugar

1 tsp. almond extract

sprinkles

Directions

1) Preheat oven to 350 degrees.

2) In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese & 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 the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2 inches apart.

3) Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

4) 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 up right back on the wire rack. Immediately top with sprinkles.

Makes:

50 Cookies