3 eggs
2 c. sugar
2 sticks butter (1/2 lb.)
2 tsp. vanilla
15oz. ricotta cheese
4 c. flour
1 Tbsp. baking soda
1 tsp. salt
Cinnamon sugar
or
Icing
1 c. sifted powdered sugar
1/2 tsp. vanilla
milk
Directions:
These light, airy cake-like cookies taste a little like snickerdoodles when topped with cinnamon sugar.
Preheat oven to 350°F.
In a large bowl, cream butter and sugar. Add eggs. Add vanilla. Cream to combine thoroughly.
In a separate bowl, sift together flour, baking soda, and salt.
Alternately, add dry ingredients and ricotta cheese to batter, a little at a time.
Drop by spoonfuls onto ungreased cookie sheets, about 2 inches apart. If desired, sprinkle with cinnamon sugar before baking.
Bake at 350°F 10-12 min., until edges are golden brown and top is mostly dry.
Let cool on racks. If you didn't dust with cinnamon sugar, in a small bowl combine ingredients for icing: powdered sugar, vanilla, and just enough milk to make it a drizzly consistency. Put waxed paper underneath cookie trays. Drizzle icing over cooled cookies.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday January 6th, 2010
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