Ricotta Egg Biscuits

[nverland]

Holiday Gifting Ricotta Egg Biscuits
Makes 40-60 cookies Prep: 1 Hr 15 Min Cook: 15 Min

Ingredients

1/2 lb butter, softened (equals 2 sticks)
2 eggs
4 c flour
2 tsp vanilla extract
2 c sugar
1 lb ricotta cheese
1 tsp baking soda
1 tsp baking powder

Directions

1 Cream butter and sugar. Mix until creamy. Add eggs, one at a time, mixing well after each addition. Add ricotta cheese and extract. Mix well. Add flour, baking soda and baking powder gradually. After well incorporated I find that if you refrigerate the dough about 30 minutes, covered so as not to dry out, the dough is then easier to handle. Drop by rounded teaspoonfuls or roll into small balls onto an ungreased parchment paper lined cookie sheet. Bake at 350 degrees for 12-15 minutes. Cool on a wire rack.
2 For the icing: 1 and 1/2 cups (one and one half cups) of confectioner's sugar, 3-4 tablespoons of milk, teaspoon of vanilla or other extract (you could also add food coloring if you wanted colored icing. Ice cookies and top with colored sprinkles.