2 sticks butter
1 teaspoon vanilla extract
3 FGF eggs
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 pound Ricotta cheese
6 tablespoons butter
4-1/2 cups confectioner’s sugar
1/4 cup milk
1-1/2 teaspoon vanilla
Lavender or Rose Powder (a little goes a long way so start small and add until desired taste)
Optional: natural food coloring
Cream butter, sugar, vanilla. Add eggs one at a time until creamy and fluffy. Sift the flour, baking soda, and salt together and add to the creamed butter mixture, alternating with the ricotta cheese. Mix well.
Drop by the teaspoonsful onto a lightly greased cookie sheet or use parchment paper. Bake at 350 degrees until just cooked and starting to brown on the bottom. Do not let the top of the cookie get brown.
For the frosting:
Mix all the ingredients until smooth and the right consistency for spreading on the cookies when they have cooled.
TIP: These cookies keep great in the freezer.