Italian Christmas Cookies

Don't let their size fool you, these small cookies are delicious with or without the frosting.

TOTAL TIME: Prep: 25 minutes Bake: 10 minutes/batch + cooling

Ingredients
1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15 ounces) 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

Step 1

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.

Step 2

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.

Step 3

Remove to wire racks to cool.

Step 4

In a large bowl, 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.