Italian Cookies

By á-2765

from Peg Rupprecht

Ingredients

• Frosting:
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1 carton ricotta cheese
• 2 tsp vanilla
• 4 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1/4 cup butter
• 3-4 cups powdered sugar
• 1/2 tsp vanilla
• 3-5 tablespoon milk

Preparation

Step 1

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating
well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda:
gradually add to creamed mixture. Drop by rounded teaspoons 2" apart onto greased
baking sheets. (I used parchment paper.)

Bake at 350 degrees for 10 min or until lightly browned. Remove to wire wracks to cool.

In a mixing bowl, cream butter, sugar and vanilla. Add enough milk or half/half until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in refrigerator. These freeze well. Makes 6 dozen bookies.