Ingredients

• 2 cups granulated sugar
• 1 cup unsalted butter
• 15 ounces whole milk ricotta cheese
• 2 teaspoon vanilla extract
• 2 large eggs
• 1 tablespoon lemon juice
• 4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1-1/2 cups powdered sugar
• 3 tablespoons 1% low-fat milk 

Preparation

1. Preheat the oven to 350˚ F. Set butter out to soften.
2. In a large bowl using a hand-mixer on low speed, beat together sugar and butter. Blend well. Increase the speed to high; beat until light and fluffy, about 5 minutes.
3. With the mixer on medium speed mix in the ricotta cheese, vanilla, eggs and lemon juice. Set mixer to low speed and add flour, baking soda and salt. Beat until a dough forms.
4. Drop by tablespoons onto an ungreased cookie sheet, spaced about 2-inches apart. Bake for 15 minutes, or until slightly golden brown.
5. Remove from the oven and cool cookies completely on a wire rack.
6. Make icing by whisking together powdered sugar and milk until smooth and free of lumps. Ice each cookie, then set aside for icing to dry.

Helpful hints

• Whole milk ricotta cheese has less phosphorus and potassium than part-skim ricotta cheese.
• Replace the vanilla extract with almond extract, if desired.
• For Christmas, use red and green sugar sprinkles to decorate the cookies while the icing is still wet.