Ricotta Cookies II

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 pound butter
• 1 3/4 cups white sugar
• 2 eggs
• 15 ounces ricotta cheese
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 5 tablespoons milk
• 1 1/2 cups confectioners' sugar
• 1 teaspoon almond extract
• 1/4 cup colored candy sprinkles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Beat the butter and white sugar in a large bowl until light and fluffy, about 3 minutes.

3. Beat in the eggs one at a time, then mix in the ricotta cheese, vanilla extract and almond extract until smooth.

4. In a separate bowl, whisk the flour, baking powder and baking soda together.

5. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.

6. Drop rounded spoonfuls of dough about 2 inches (5 cm) apart onto the prepared sheets.

7. Bake for 10 to 12 minutes, until the bottoms are lightly golden and the tops look set.

8. Cool the cookies on the sheets for 2 minutes, then move them to a rack to cool completely.

9. Whisk the confectioners' sugar with the milk until smooth and drizzle or spread over the cooled cookies.

10. Sprinkle the colored candy sprinkles over the glaze while it is still wet, then let it set before serving.