Italian Cookies

1. In a large bowl beat softened butter and granulated sugar until light and fluffy.

2. Add the eggs one at a time mixing well in between.

3. Add ricotta cheese, vanilla, and almond extract and beat until smooth.

4. Add the baking powder and baking soda and mix until incorporated.

5. Add the flour and mix just until the flour is combined.

6. Place the dough into the refrigerator for 1 hour.

7. Preheat the oven 350⁰F.

8. Form cookie balls using about 2 teaspoons of dough.

9. Place cookie balls into the refrigerator for 10 minutes.

10. Place the cookie balls onto a cookie sheet and bake in the preheated oven for 8 to 10 minutes or until the bottoms of the cookie begin to just brown.

11. Remove the cookies from the oven and allow them to cool on the cookie sheet for 1 minute and remove to a cooling rack to finish cooling.

Italian Cookie Icing

1. While cookies are cooling combine the glaze ingredients and mix until smooth.

2. When cookies are cooled, spoon glaze over the cookies and sprinkle with nonpareils before the glaze begins to harden.

3. Alternatively, cookie tops can be dipped into the glaze, allow the excess glaze to drip off the cookies and then placed onto a rack to finish hardening.

4. Cookies can be stored covered or uncovered at room temperature or in the refrigerator for up to 4 days before they start becoming soggy.