From the kitchen of Stephanie Knewasser
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)
If ricotta is watery, it’ll make soggy cookies.
Drain liquid & if dough is still too wet, add some flour.
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 cookie sheets.
Bake @ 350 for 12-14 minutes
The bottoms will brown, tops stay white.
Cool.
Icing:
confectioner sugar & water– not runny.
Optional: top with sprinkles
NOTES
- Be sure to check the bottoms to see if they’re done baking. The bottoms will brown while the tops stay white.
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