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ITALIAN RICOTTA COOKIES 
1/2 lb. butter
2 c. sugar
1/2 tsp. salt
1 lb. Ricotta
2 eggs
1 tsp. vanilla
Grated rind of 1 orange
4 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda

Cream butter; add sugar and continue creaming. Add egg and Ricotta and vanilla; beat well. Sift together flour, baking powder and baking soda, salt; add to batter.

Drop about a teaspoon of dough on ungreased baking sheet. Bake at 350 degree oven about 10 minutes until edges are lightly browned. Cool.

FROSTING:

2 c. confectionery sugar
1/4 c. butter
3 tbsp. milk
1/2 tsp. vanilla

Mix well and put on top of cookies and sprinkles.
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