Ricotta Cheese Sugar Cookies

The Cookie:
1 cup softened butter
2 cups sugar
1 (12-16oz) container whole milk ricotta cheese
2 eggs
3 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking soda
4 cups flour
1 teaspoon grated lemon zest

      The glaze:
1 cup powdered sugar
2-4 tablespoons milk
2 drops almond extract (optional but great)
Decorative Sprinkles (optional)

                             Preheat oven to 350 degrees.
    Sift together flour, baking powder and baking soda, salt and set aside.

I n a large bowl, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.

Reduce speed to low. Add dry ingredientsand beat until dough forms. (It will be very thick)
Drop dough by  rounded teaspoon for small or tablespoon for large, about 2 inches apart, and bake10 minutes (15 for larger) or until bottoms are browned.  Top will still be white.
   Transfer to cooling rack.
To make the glaze, stir milk a few drops at a time, along with the almond extract if desired, into the powdered sugar in a saucepan. Stir over low heat, until it becomes mostly clear, to create a glaze. Drizzle over cooled cookies and top with optional colored sprinkles. Use food colloring to color glaze if you want.

Read more: http://www.azcentral.com/12news/recipes/articles/2009/08/31/20090831ricottacookies08312009-CR.html#ixzz0v79IFBXG