INGREDIENTS
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For the cookies:
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2 stick (½ pound) butter, softened
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1¾ cup granulated sugar
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2 eggs
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1 container (15 oz.) ricotta cheese
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2 tbsp. vanilla extract
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4 cups all-purpose flour
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1 tsp. baking powder
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1 tsp. baking soda
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For the glaze:
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4-5 tbsp. milk
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1½ cups powdered suagr
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1 tsp. almond extract
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Sprinkles
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