Ricotta Cookies
4 C. flour
2 C. sugar
1 lb. ricotta or pot
cheese
2 sticks bitter or
margarine
1/4 tsp. salt
1 tsp. baking powder
3 tsp. almond extract
3 eggs
Bake at 350 degrees 12
to 15 minutes.
Icing:
1 lb. confectioners'
sugar
1/2 bottle almond
extract
Little milk.
Cream butter and sugar
and almond extract. Add eggs and ricotta; blend
together. Add dry ingredients. Drop on greased
cookie sheet (about 1 level teaspoon). Cookies will
be light in color; do not overbake. Mix all icing
ingredients. Spread icing on cookies and sprinkle
colored sprinkles on icing before icing hardens.
Cookies can be frozen without icing and iced when
ready to serve. NOTE: Do not overbake; cookies are
very pale in color after 12 to 15 minutes. Makes
around 40 cookies.
Pat Olson
