Ricotta Cookies

We woke up Saturday morning to this.  Oh we were warned, but the weather forcasters here are rarely right.  The white stuff kept coming down until early afternoon.

So what's a girl to do?  Make breakfast of course, but some members of my family prefer eating fresh snow.

Saints fans prefer a high fiber, Budlight for breakfast and find crafty uses for the bottle caps.  Did you know they make great snowman eyes and nose?  12 and 0 baby, lots of cause for celebration!

Lucy from sweets, savories, etc. posted an awesome cookie recipe a week or two ago and I had all of the ingredients handy so I made these wonderfully delicious cookies!

Ricotta Cookies:

1 cup butter, soften at room temperature
1/2 cup ricotta, at room temperature
2 teaspoon vanilla
2 cups sugar
2 eggs
4 cups flour
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350.

In a large bowl, blend softened butter with ricotta until creamy. Add vanilla and mix well. Add sugar gradually, beating until well blended. Add eggs & mix well. Slowly stir in dry ingredients & blend well. Drop from a teaspoon onto lightly greased cookie sheet. Bake 10 minutes, don’t over bake. Cookies will have only a small amount of golden coloring.

After cookies have completely cooled, frost with glaze & sprinkle with sugar sprinkles.

Glaze Ingredients:

1 1/2 cup powdered sugar
1 teaspoon vanilla extract, or flavoring of your choice
2 to 4 teaspoons milk


Makes approximately 70 Cookies.

Thank you Lucy, these were more than I hoped they would be!