Ricotta Cheese Sugar
1 cup softened butter
2 cups sugar
1 (12-16oz) container whole milk
3 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking soda
4 cups flour
1 teaspoon grated lemon zest
1 cup powdered sugar
2-4 tablespoons milk
2 drops almond extract (optional but great)
Decorative Sprinkles (optional)
Preheat oven to 350 degrees.
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.