1 c. butter
1 3/4 c. sugar
1 c. ricotta cheese
2 tsp. dark rum
2 eggs
2 1/2 c. flour
1/2 c. unsweetened cocoa
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

FROSTING:

2 tbsp. butter
2 c. powdered sugar
3 tsp. dark rum

Cream butter and sugar until fluffy. Add ricotta and dark rum. Beat. Add eggs and continue to beat well. Sift together flour, cocoa, baking soda, baking powder and salt. Add gradually to creamed mixture. Bake at 350 degrees for 10- 12 minutes.

Frost with rum frosting. Cream butter, sugar and rum. Brush on top of cookie while hot.