Submitted by Mary Tucker (who received the recipe from Diane Decker )

“A single batch of these mouth-watering cookies is never enough. I usually make one to give away and two more to keep home. Adding ricotta to the batter makes the morsels extra moist.” – Doris Marshall, Stroudsburg, Pa.


1 cup softened butter (no substitute)

2 cups sugar

3 eggs

1 carton 15 oz. ricotta cheese

2 tsp vanilla extract

4 cups all-purpose flour

1 tsp salt

1 tsp baking soda

In a mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture. Drop by rounded teaspoonfuls 2″ apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire racks to cool.


1/4 cup butter softened-no substitute

3 to 4 cups confectioners’ sugar

1/2 tsp vanilla extract

3 to 4 tablespoons milk

colored sprinkles

In mixing bowl cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in refrigerator. Yield: 8 1/2 dozen