Italian Ricotta Cookies

Ingredients:

• 1 cup butter softened
• 1 cup ricotta
• 2 tsp vanilla
• 2 cups sugar
• 2 eggs beaten
• 4 1/4 cups flour, sifted
• 1 tsp baking soda
• 1 tsp salt

Instructions:

• You should make the dough the night before and refridgerate over night, or at least a few hours ahead.
• Preheat oven to 360°
• Blend butter and ricotta until creamy
• Add vanilla, then sugar gradually, beating until well blended
• Add eggs and slowly stir in dry ingredients, until well blended
• Drop by half teaspoon fulls onto a lightly greased cookie sheet, roll into balls.
• Bake 10 to 12 minutes until slightly browned on bottom
• Cool on wire rack
• Keep dough in the fridge between batches
• Frosting: Confectionery sugar and milk, 1 to 2 tsp almond flavor (or flavor of your choice), food coloring and colored sugar sprinkles