Ricotta Cookies

For the Cookies:

1/2 lb. of butter, softened

1 3/4 cups of sugar

2 eggs

15 ounces of Italian Ricotta

2 tablespoons of vanilla extract

4 cups of flour

1 teaspoon of baking powder

1 teaspoon of baking soda

For the Icing:

5 tablespoons of milk

1 1/2 cups of confectioner’s sugar

1 teaspoon of almond extract

For Garnish:

Nonpareils

Ingredients

Italian Ricotta

Cooking Tips:

After you blend the dry mixture into the creamed mixture, add more flour as necessary in order to form a workable dough.

When my aunt makes Ricotta cookies on Christmas Eve, she forms them into balls larger than a teaspoon.

Decoration Tip:

While you may use sprinkles for garnish, Nonpareils are best. You can buy them in any color of the rainbow, or even in a rainbow itself! On Christmas, we either use the rainbow variety or the red, white, and green Nonpareils.

Directions

Preheat the oven to 350°.
In a large bowl, cream together the butter, sugar, eggs, Ricotta, and vanilla extract.
In a medium-sized bowl, combine the flour, baking powder, and baking soda.
Blend the dry mixture into the creamed mixture.
Once the consistency is sufficient, form the cookie dough into teaspoon-sized balls. Place the cookie dough in a 4 by 4 array on an un-greased cookie sheet.
Bake each batch of cookies for 8 to 10 minutes, or until lightly browned.
Meanwhile, in a medium-sized bowl, beat milk, confectioner’s sugar and almond extract.
When a batch is ready to be removed from the oven, allow the cookies to cool for a few minutes.
Spoon the icing mixture over the slightly-cooled cookies. Garnish with Nonpareils.
Enjoy!