RICOTTA DROP COOKIES

Ricotta Drop Cookies

1 C. Light Butter, softened
2 C. Granulated Sugar
1 (15 ounce) container of  Part-Skim Ricotta Cheese
3 t. Vanilla Extract
1 t. Salt
1 t. Baking Soda
4 C. All-Purpose Flour

Preheat your oven to 350 F. Mix all the ingredients well until the dough is very sticky and kinda forms a ball. Drop by teaspoonful's (I used a small pampered chef cookie scoop) on an un-greased cookie sheet. Bake for 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely.

You could do several things, eat them the way they are, dip them in a little aerosol whipped cream, add cinnamon or spices, or (add points accordingly) add a bag of some sort of chips (we used Andes peppermint baking chips) or ice them.....whatever you want, they are really versatile!  An orange marmalade glaze is yummy over them too!!

Made as is, they are:
1 cookie for 2 P+
2 cookies for 3 P+
3 cookies for 5 P+

Made with a bag of chips they are:
1 cookie for 2 P+
2 cookies for 4 P+
3 cookies for 6 P+

These are so quick and easy to throw in real quick and they are soft, almost cake-like.  And we think they are good points value wise.  Anyway, just wanted to share....my kiddos thought they were a great creation!  I am sure some of you have probably made them, but our family had never heard of anything like it.