Ricotta Cheese Cookies
rec.food.recipes/Catherine Guy/1997
Makes 6 dozen cookies

These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough.

2 cups sugar
1 cup butter
15 ounces ricotta cheese
2 teaspoons vanilla
2 large eggs
4 cups flour
2 tablespoons baking powder
1 teaspoon salt

Icing:
1 1/2 cup icing sugar
3 tablespoons milk
red and green colored sugar or sprinkles or top with a small candied cherry piece

Preheat oven to 350.

In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, vanilla, and eggs until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms. Drop dough by level tablespoons, about 2 inches apart; onto ungreased large cookie sheet.

Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft) With spatula, remove cookies to wire rack to cool. Repeat with remaining dough.

When cookies are cool, prepare icing:
In small bowl, stir icing sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie.