Italy: Ricotta Anise Cookies

My transformation to dessert-lover is continuing. This recipe is courtesy of my sister Allie's father-in-law. He made them for Allie's wedding shower, and they are solely responsible for me hanging around the cookie table all afternoon. In the past, I thought I didn't like anise, but oh how wrong I was! The flavor blends so well with the creaminess of the ricotta.

I decided to make the icing season-appropriate with food coloring, but you can make it any color you like. Or, leave out the food coloring for white icing. This recipe makes about 6 dozen.

Ingredients:

For the cookies:
1/2 lb. butter
2 cups sugar
3 eggs
4 cups flour
1 tsp. baking soda
1 tsp. salt
1 pound ricotta cheese
2 tsp. almond extract
2 tsp. anise extract

For the frosting:
3 cups powdered sugar
1 tsp. vanilla extract
A few drops of anise extract
A few drops of milk
Food coloring (optional)

Step 1: Cream butter, sugar and eggs in large bowl.
Step 2: Sift in flour, baking soda and salt.
Step 3: Add ricotta cheese, almond extract and anise extract and mix.
Step 4: Roll into small balls. (It will be sticky, have extra flour for your hands!)
Step 5: Bake at 350 for 12-15 minutes. The bottoms should be slightly browned.

For the icing:
Step 1: Mix powdered sugar, vanilla extract, food coloring, and a few drops of anise.
Step 2: Keep adding drops of milk and mixing until you get a spreadable consistency.

Ice your cookies, and let them sit for about 15 minutes until the icing sets!