I made them last night for a church gathering. There were no cookies leftover at the end of the night.
1 cup butter
2 cups sugar
16 ounces Sargento Whole Milk Ricotta Cheese
2 tsp. vanilla extract (I used lemon)
4 cups flour
1 tsp. baking soda
1 tsp. baking powder
Preheat oven to 350°F
In large bowl, crean butter and sugar. Beat eggs in, one at a time. Stir in ricotta cheese and vanilla.
In medium bowl, combine flour, baking soda, baking powder. I use a whisk to gently combine all the dry ingredients.
Add flour mixture, one cup at a time, to the wet ingredients. Stir gently until completely mixed.
On greased cookie sheet, drop by rounded spoonfuls. Bake 8 to 10 minutes. Cool 5 minutes on cookie sheet before transferring to cooling rack.
-I didn’t use frosting. Here is the recipe:
1/2 cup milk
1/2 tsp. butter
1/2 tsp. shortening
4 cups confectioners sugar
1 tbsp. lemon extract
1/2 cup colored sprinkles
Warm milk, butter and shortening in medium pot. Stir over medium heat, until butter and shortening are melted completely. Remove pot from heat and gradually add the confectioners sugar and lemon extract. Dip each cookie into icing, then dip into sprinkles.