A single batch of these mouthwatering cookies is never enough. I usually make one to give away and two more to keep at home. Adding ricotta cheese to the batter makes the morsels extra soft.
—DORIS MARSHALL STRASBURG, PA
PREP: 25 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 8 1/2 DOZEN
1 cup butter, softened
2 cups sugar
3 large eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
FROSTING
1/4 cup butter, softened
3 to 4 cups confectioners’ sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles
1. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
3. In a large bowl, cream softened butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.