• 1 cup butter
• 2 cups sugar
• 2 eggs
• 1 pound ricotta cheese
• 2 teaspoons vanilla
• 4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
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Pre-heat oven to 350°F.

Cream butter and sugar together until smooth. Add eggs, one at a time and beat thoroughly. Add

ricotta and vanilla; beat 1 minute.

Sift together dry ingredients then combine with moist ingredients until thoroughly incorporated.

Drop by  teaspoon onto cookie sheet (I use a melon ball  to get a uniform size). The dough is

sticky.

Bake for 11-15 minutes until bottoms are light brown.

Meanwhile, mix all ingredients for the glaze until smooth.  If too thick, add a bit more milk.  You could also add lemon zest for additional lemony flavor.


Once cooled, you can frost these with the glaze.

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