These delicious cookies are a favorite.  The ricotta
makes them creamy and smooth and the strong vanilla gives
a distinctive italian flavor.  The trick is not to put too much sugar,
both in the cookie and the frosting.

     COOKIE INGREDIENTS
     1 cup butter, softened
     1 1/2 cups sugar
     4 eggs
     15 ounces ricotta cheese
     2 teaspoons Vanilla Extract
     4 cups flour
     1 teaspoon salt
     1 teaspoon baking soda
 
     FROSTING
     3 cups confectioners' sugar
     1 tsp vanilla extract
     4 tablespoons water
     Colored decorations to sprinkle on top

Mix butter and sugar in one bowl and eggs & vanilla in another then combine.  Slowly add ricotta.  Mix solids in separate bowl (flour, salt & baking soda). 

 Create a well and pour in liquids, stir together.
Form SMALL rounded, slightly packed balls of batter
and drop on cookie sheets.

Bake at 350° for 14-15 minutes.
Put on brown paper or wire racks to cool.

Frosting – Mix water & vanilla.  Slowly add to sugar, stirring to avoid clumps until frosting reaches consistency.  Spread thinly over cooled cookies and decorate.  Store in refrigerator.  Makes 80 cookies.