Italian Cookies II

This is a delicious moist cookie which is a favorite of ours. You’ll love it.

Original recipe makes 3 dozen

Ingredients

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
8 ounces ricotta cheese
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

2 tablespoons butter, softened
2 cups confectioners’ sugar
1/4 teaspoon vanilla extract
1 1/2 tablespoons milk

PREP

30 mins
COOK

10 mins
READY IN

45 mins

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.