Italian Christmas Cookies

INGREDIENTS:  

1 cup butter, softened 

2 cups sugar 

3 large eggs 

1 carton (15 oz.) ricotta cheese 

2 tsp. vanilla extract 

4 cups all-purpose flour 

1 tsp. salt 

1 tsp. baking soda 

Frosting: 

¼ cup butter, softened 

3-4 cups confectioners’ sugar 

½ teaspoon vanilla extract 

3-4 tbsp. milk 

Colored sprinkles 

PROCEDURE: 

1. Preheat oven to 350°F. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture. 

1. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake for 10-12 minutes or until lightly browned. Remove to wire racks to cool. 

1. In a large bowl, cream butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.