This cookie is very sweet and cake-like.
1 teaspoon salt
1 teaspoon baking powder
4 cups flour
2 sticks margarine
2 cups sugar
1 pound whole milk ricotta cheese
3 teaspoons vanilla
Cream sugar and margarine in a large bowl. Beat in one egg at a time. Add vanilla and mix well. Add ricotta and mix well. In another bowl mix dry ingredients (flour, salt, baking powder); gradually add dry ingredients to sugar/margarine mixture. Drop by rounded teaspoon onto an ungreased cookie sheet. Bake at 375 degrees for approximately 10 minutes until the tops of the cookies are white and the bottoms are golden brown.
3 cups powdered sugar
5 tablespoons melted butter
4 tablespoons milk
1 1/2 teaspoon vanilla
When the cookies are completely cool: Dip top of cookie in icing and place on wax paper. (Add sprinkles now if you like) Let cookies sit at least 5 hours You may refrigerate them. Makes 8 dozen cookies.
I found this recipe last year in the Providence Journal’s cooking section. Not sure why they have to ‘sit at least 5 hours’. Does it have to do with firmness or taste? If you are a baker and know the answer, I’d love to hear it.