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Ingredients
Cookies
1 Cup butter, softened
2 Cups sugar
3 large eggs
1 (15 oz) Carton 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
Instructions
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. Drop by rounded teaspoonfuls onto greased baking sheets about 2� apart.
Bake at 350�F for 10-12 minutes or until lightly browned, remove to wire racks to cool.
In a large bowl, cream butter, confectioners� sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Yield: 8-1/2 dozen.