From the kitchen of Stephanie Knewasser.  I found
this recipe in a magazine & changed it a bit. Be sure
to check the bottoms to see when they're done
baking.  The bottoms will brown while the tops stay
white.
Beat:
2 c sugar
1 c Crisco
Beat on high for 5 minutes.

Add:
2 tsp vanilla
2 eggs
15 oz ricotta (part skim is fine)
Add:
4 1/2 c flour
2 Tbsp baking powder
1 tsp salt

Refrigerate dough until easy enough to handle,
overnight is OK.  Or wrap in plastic wrap & freeze an
hour or so.

When easy enough to handle, roll into balls.
Put back in fridge if gets sticky again.
Put on baking stone or sheets.

Bake @ 350 for 12-14 minutes
The bottoms will brown, tops stay white.
Cool.

Frosting: confectioner sugar & water- not runny.
Optional: top with
confetti sprinkles
Ricotta Cookies
"I love cleaning up messes I didn't make
so I became a Mom."
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