Ricotta Cookies

These drop cookies are drizzled with a lemon frosting.

Ingredients:

• 1/2 lb. ricotta cheese
• 1 tsp. vanilla
• 1 cup cake flour
• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup sugar
• 1/2 cup butter
• 1 egg
• 1 cup powdered sugar
• 1/4 cup milk
• 1/4 cup whipped cream
• Lemon juice

Directions:

In a bowl combine ricotta cheese and vanilla; set aside. In another bowl combine cake flour, all-purpose flour, baking powder, and baking soda; set aside. Cream sugar and butter with an electric mixer on medium speed. Beat in egg. With mixer on low speed, alternately add ricotta mixture and flour mixture to creamed mixture, beating until combined. Drop dough by teaspoons onto a parchment-lined cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes or until bottoms are golden brown. Transfer to a wire rack; let cool. Meanwhile, for frosting, combine powdered sugar, milk, whipped cream, and enough lemon juice to make drizzling consistency. Drizzle over cooled cookies.

Number of Servings: approx. 5 dozen

Notes from the Cook: Options: add mini chocolate chips before baking - do not frost. Cookies freeze well unfrosted.