Grandma Barbara's Ricotta cookies

1) 1/2 lb. butter
2) 2 cups sugar
3) 1 lb. ricotta
4) 2 eggs
5) 2 tsp. vanilla
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6) 4 to 4 1/2 cups of flour
7) 1 tsp. salt
8) 1 tsp. baking soda
9) 2 tsps. baking powder

First, cream the first five ingredients together. Then add last four ingredients to the ricotta mixture. Mix until well blended. Place on a greased cookie sheet by teaspoonful. Pre-heat oven to 350 degrees. Bake for 10 - 12 minutes. Allow to cool and then ice with lemon flavored vanilla icing*.

Icing= in a small bowl add to 1 cup sifted powdered sugar 1 tsp lemon juice, 1 tsp vanilla and drizzle in warmed milk while stirring until icing is the consistency of molasses. Dip inverted cookies in mixture and place upright to harden.

Cookies can be stored in freezer in a zip lock bag in flat layers for up to two months.

We eat these cookies at all stages of their life cycle. Hot from the oven, cooled but naked, cooled with wet icing cooled with solidified icing and frozen solid from the freezer. It is matter of great debate in our family as to which stage tastes best.