Ricotta Cookies III

1 cup butter

2 cups white sugar

2 eggs

16 ounces ricotta cheese

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ cup milk

½ teaspoon butter

½ teaspoon shortening

4 cups confectioners sugar

1 tablespoon lemon extract

½ cup colored candy sprinkles

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta 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 teaspoon 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 confectioners sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.