Ricotta Cookies
Mom gave me her recipe months ago and I finally got around to baking a batch. They were very simple to make and turned out great! If you like a cookie alongside your coffee or hot tea these are perfect.
Preheat oven to 350°
2 sticks butter, softened
1 3/4 cups sugar
2 tsp. vanilla
2 eggs
15 oz. whole milk ricotta cheese
4 cups flour
1 tsp. baking soda
1 tsp. baking powder
For the Glaze (just beat these 3 things together till smooth):
1 1/2 cups powdered sugar
3-4 Tbsp. milk
1 tsp almond extract
-In a large bowl, cream the butter and sugar
-Add the eggs, ricotta, and vanilla and beat until combined
-In a separate bowl, combine the flour, baking soda, and baking powder
-Add dry ingredients to the ricotta mixture
-Beat on low to medium until it comes together (no loose flour, but not over-mixed)
-Drop by tsp-sized balls on to ungreased cookie sheets
-Bake 8-10 minutes, till very lightly browned
-Cool on sheet for 3 min before transferring to the cooling rack
-Wait until completely cooled to drizzle glaze on top
(the glaze is pretty sweet, so go lightly on the drizzle if you don’t have a crazy sweet tooth like me)
I split the recipe in half and came out with close to 2 dozen cookies. I also underbaked mine by a little because I like my cookies like that, in general. Pulled them out of the oven juuust before they started to get any brown on them. They are so tender, and the texture is very satisfying,
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Ty for sharing!
I'll give them a try once I find an edible low-fat butter substitute. 
They look a little boring, so Mom fancies hers up with a small pinch of sprinkles on top of the glaze.
Plus, with red and green sprinkles they become Christmas cookies, and pastel sprinkles makes them Easter cookies.
But I'm not nearly as concerned with how they look as I am finding a low fat butter substitute that us edible & bakes well. Damned cholesterol...