Ingredients
1 cup butter, softened2 cups sugar3 large eggs, room temperature1 carton (15 ounces) ricotta cheese2 teaspoons vanilla extract4 cups all-purpose flour1 teaspoon salt1 teaspoon baking sodaFROSTING:1/4 cup butter, softened3 to 4 cups confectioners’ sugar1/2 teaspoon vanilla extract3 to 4 tablespoons 2% milkColored sprinkles
Preparation
Preheat oven to 350°. In a bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 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 tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, cream together butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
