Ricotta Lemon Cookies

Don't these cookies look so fun? And wait until you taste these soft, little pillows of yumminess in your mouth. They're absolutely delightful! I got this recipe from an online website. And thought every aspect of the recipe was right on. Other than I wasn't too sure about the really small amount of butter and shortening in the icing though. I think it helped make the icing look glossy and helped the icing dry without cracking. Oh, and my kids loved these. You can even get the younger ones to help put the sprinkles on.

Ricotta Lemon Cookies
1/2 cup butter
1 cup white sugar
1 egg
1/2 lb. ricotta cheese
1 teas. vanilla extract
2 cups flour
1/2 teas. baking powder
1/2 teas. baking soda

Icing:
1/4 cup lemon juice
1/4 teas. butter, softened
1/4 teas. shortening
2 1/4 cups powdered sugar

Colored sprinkles

Preheat oven to 350 F degrees. Grease baking sheets or line with parchment paper.

In a large bowl, cream together the butter and sugar. Beat in egg, add ricotta cheese and vanilla. Combine the flour, baking powder and baking soda. Drop by rounded spoonfuls onto prepared baking sheets. Bake in preheated oven for 10 minutes. Allow cookies to cool completely before removing from baking sheets.

For the icing: Combine ingredients into a small mixing bowl. Mix thoroughly to remove any lumps. Dip each cookie into the icing and place a small pinch of sprinkles on top. Let cookies drip and set on wire racks. Makes 40-50 small bite-size cookies.