- Servings: 36
- Prep Time: 30 Min
- Cook Time: 10 Min
- Total Time: 45 Min
Ingredients:
| ½ cup | Butter, softened |
| 1 cup | White Sugar |
| 2 | Eggs |
| 1 tsp | Vanilla or Almond Extract |
| 8 oz | Ricotta Cheese |
| 2 cups | All-purpose Flour |
| ½ tsp | Baking Soda |
| ¼ tsp | Salt |
| 2 Tbsp | Butter, softened |
| 2 cups | Confectioners' Sugar |
| ¼ tsp | Vanilla Extract |
| 1½ Tbsp | Milk |
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.
In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.
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