RACHAEL RAY'S RICOTTA COOKIES

Steps:

• Pre-heat oven to 350°F.
• Cream butter and sugar together until smooth. Add eggs, one at a time and beat thoroughly. Add
• ricotta and vanilla; beat 1 minute.
• Sift together dry ingredients then combine with moist ingredients until thoroughly incorporated.
• Drop by teaspoon onto cookie sheet (I use a melon ball to get a uniform size). The dough is
• sticky.
• Bake for 11-15 minutes until bottoms are light brown.
• Meanwhile, mix all ingredients for the glaze until smooth. If too thick, add a bit more milk. You could also add lemon zest for additional lemony flavor.
• Once cooled, you can frost these with the glaze.