"This is a delicious light & fluffy cookie with a hint of lemon in the
frosting. The ricotta cheese gives them a heavenly texture."
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 30 Minutes
Servings: 48
1 cup butter
2 cups white sugar
2 eggs
16 ounces ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup milk
1/2 teaspoon butter
1/2 teaspoon shortening
4 cups confectioners' sugar
1 tablespoon lemon extract
1/2 cup collared candy sprinkles
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the 1 cup of butter and sugar. Beat in the
eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine
the flour, baking powder and baking soda, stir into the ricotta mixture.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on
baking sheet for 5 minutes before removing to a wire rack to cool
completely.
To make the frosting warm the milk, 1/2 teaspoon of butter and shortening,
in a small saucepan. Cook over medium heat, stirring occasionally until
solids are melted. Remove from heat and gradually stir in the
confectioners' sugar and lemon extract. Dip each cookie into the icing
then dip in collared sugar or sprinkles.
Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/