Ricotta Cookies

After the winter we've had, I really don't want to think about baking for Christmas but these would be a great addition to my holiday baking day.  I have red white and blue sprinkles so I could do them for the 4th of July as well unless it's 100 degrees outside.  100 would feel like heaven right now!

1 C. butter
2 C. granulated sugar
3 eggs
16oz. ricotta cheese
2 tsp. vanilla
4 C. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 C. milk
1/2 tsp. buttter
1/2 tsp. shortening
4 C. confectioner's sugar
1 tbsp. lemon extract
1/2 C. colored candy sprinkles

Preheat oven to 350 degrees.

In a large bowl, cream together the 1 C. butter and sugar.  Beat in the eggs, one at a time, then stir int he ricotta cheese and vanilla.  Combine the flour, baking powder, and baking soda, stir into ricotta cheese mixture.  Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

To make the frosting warm the milk, 1/2 tsp. of butter and shortening, in a small saucepan.  Cook over medium heat, stirring occasionally until solids are melted.  Remove from heat and gradually stir in the confectioner's sugar and lemon extract.  Dip each cookie into the icing and then dip in colored sugar or sprinkles.