Italian Ricotta Cookies
2 sticks butter, softened
1 ¾ Cup Sugar
1 (15 oz) container Ricotta Cheese
2 Tbsp Vanilla
4 Cups Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
4-5 Tbsp Milk
1 ½ Cups Powdered Sugar
1 Tsp Almond Extract
Preheat oven 350
In medium bowl, cream butter and sugar. Add eggs, one at a time, ricotta cheese and vanilla. Mix well until combined.
In another bowl, mix flour, baking powder, baking soda.
Add the flour mixture to the ricotta mixture. Scoop the dough into teaspoon sized balls. Place on ungreased cookie sheet about 2 inches apart.
Bake 8-10 minutes until lightly browned. Allow to cool a few minutes and then place on wire rack to cool completely.
In medium bowl, beat the milk, powdered sugar and almond until smooth. Dip the tops of the cookies into the glaze and set upright on rack. Immediately top with sprinkles.
This recipe makes about 80 or so cookies, so you might want to half the recipe. They are also best the same day as the glaze begins to break down after that.