Italian Ricotta Cookies

This recipe contains the grated rind of one orange. Almost 6 dozen cookies. The frosting has orange juice instead of milk. Place cooled cookies in glass jars with lids and freeze. Perfect for gift giving. I save pickle jars for filling.

• Ready In: 20 mins
• Yields: 65-72 cookies

Ingredients

• 1⁄2 lb butter
• 2  cups sugar
• 1⁄2 teaspoon salt
• 1  lb ricotta cheese
• 2  eggs
• 1  teaspoon vanilla extract
• 1  orange, zest of
• 4 1⁄2 cups flour
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda

• FROSTING

• 2  cups confectioners' sugar
• 1⁄4 cup butter
• 3  tablespoons  orange juice
• 1⁄2 teaspoon vanilla extract

Directions

1. Cream butter and sugar and salt.
2. Add eggs and ricotta cheese, vanilla and grated orange rind.
3. Sift flour, baking powder, baking soda together in another bowl.
4. Add to batter in three additions.
5. Preheat oven 350*.
6. Drop by teaspoon of dough on ungreased cookie sheet.
7. Bake 10 minutes until edges lightly browned.
8. Cool on racks.
9. Mix frosting ingredients. Spread on cool cookies.