2 cups sugar
2 eggs
1 lb. ricotta cheese
2 tsp. vanilla
4 cups flour
1 tsp. baking powder
1 tsp. baking soda
Cream butter and add sugar gradually. Beat until creamy. Add eggs one at a time, add vanilla. Add ricotta cheese and beat for 1 minute. Mix flour, soda and powder in a separate bowl. Add this mixture gradually to wet mixture. Stir well. Drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Remove from oven. Icing and decorate while warm.
Icing:
1 1/2 cups 10x sugar
1 tbs. milk
Beat until smooth. Dip cookie tops and decorate with sprinkles.
Cookies will be white on top, light brown on bottom. Do not double.
-compliments of Roslyn LaGrossa with thanks from Aunt Marie Markert
