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Italian Cookies II

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• 12 cup softened butter
• 1 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 8 ozs ricotta cheese
• 2 cups all-purpose flour
• 12 tsp baking soda
• 14 tsp salt
• 2 tbsps softened butter
• 2 cups confectioners' sugar
• 14 tsp vanilla extract
• 1 12 tbsps milk

PREP TIME

30 min

TOTAL TIME

45 min

SERVINGS

 

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Preparation

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

Santa Hat Pretzels Dip 1/2 of twisted pretzel in white chocolate
and dip in red sanding sugar. Use mini marshmallow for ball.

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cd case converted into a cup cake cover- a cute way to gift cakeshttp://snickerdoodlecreations.blogspot.com/2010/07/tutorial-afternoon-tea-keeper.html

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