Ricotta Cheese Sugar Cookies
1 cup softened butter
2 cups sugar
1 carton full-fat ricotta cheese
2 eggs
3 teaspoons vanilla (the kind from Mexico is best)
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon zest
4 cups flour
For the glaze:
1 cup powdered sugar
2-4 Tablespoons milk
2 drops almond extract (optional)
sprinkles
Preheat oven to 350° F. Mix cookie ingredients to form a sticky dough. Drop by teaspoonfuls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown (the tops will stay white). Transfer to wire racks to cool. To make the glaze, stir milk a few drops at a time, along with the almond extract if desired, into the powdered sugar in a saucepan. Stir over low heat to create a glaze. Drizzle over cooled cookies and top with colored sprinkles. Makes 3-4 dozen cookies.