ITALIAN CHRISTMAS COOKIES FROSTING
1 cup butter, softened 1/4 cup butter, softened
2 cups sugar 3 to 4 cups confectioners' sugar
3 eggs 1/2 teaspoon vanilla extract
1 carton (15 oz ricotta cheese 3-4 Tablespoons milk
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
In a mixing 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 the creamed mixture.
Drop by rounded teaspoonfulls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
FROSTING: In a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in refrigerator. YIELD: 8-1/2 dozen.
