Italian Cookies

We had accidentally bought some ricotta cheese we thought we need for a recipe and because of the holiday and we won't be home for about the next week, I decided to make a recipe that I could use the ricotta cheese and I came across this one in the cookie recipe book that my mother got me a few years ago. They turned out great and are super moist. This recipe makes about 36 cookies.

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

For Glaze:
2 tablespoons butter, softened
2 cups confectioners' sugar
1/4 teaspoon vanilla extract
1 1/2 tablespoons milk

1) Preheat oven to 350 degrees.
2) In a medium bowl, cream together butter and white sugar until smooth.
3) Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese.
4) Combine the flour, baking soda and salt; gradually stir into the cheese mixture.
5) Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets.
6) Bake for 8 to 10 minutes in the preheated oven, or until edges are golden.
7) Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Directions for glaze:
1) In a medium bowl, cream together the remaining butter and confectioners' sugar.
2) Beat in vanilla and milk gradually until a spreadable consistency is reached.
3) Frost cooled cookies.


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