Ricotta Cookies

Ingredients

These Italian cookies have been in my life for as long as I can remember. I am fortunate that my husband enjoys baking these every Christmas.
(Makes approximately 48 cookies)

For the Cookies

2 Sticks of Butter
1 and 1/2 Cup of Ricotta Cheese
2 Teaspoons of Vanilla Extract
2 Cups of Sugar
2 Eggs
4 Cups of Flour
1 Teaspoon of Baking Soda
1 Teaspoon of Baking Powder
2 Teaspoons of Almond Extract or 1/4 Cup of Amaretto

For the Icing

2 Cups of Confectioners Sugar
8 Teaspoons of Water

Decorate with 1/2 slices of Maraschino cherries faced down or Sprinkles

Instructions

Allow butter to soften
Preheat oven to 350 degrees F
Blend butter with ricotta until creamy
Add vanilla mix well
Add sugar gradually, beat until blended well
Add eggs and blend well
Slowly stir in dry ingredients, blend well
Line a baking sheet with parchment paper
Roll dough into little balls and drop onto the cookie sheet
Bake for 10-12 minutes until bottoms of cookies are browned
Mix up the frosting and once cookies are still slightly warm use a teaspoon to drizzle onto the cookie starting from the middle of the cookie in a circular motion
Top with either a cherry or sprinkles
Let cool completely and make sure icing has hardened before stacking or placing in container