cakes

Ingredients

	4 Tbsp butter
	1/4 cup(s) part-skim ricotta cheese
	1/2 cup(s) sugar
	1 tsp vanilla extract
	1 large egg(s)
	1 cup(s) all-purpose flour
	1/4 tsp baking powder
	1/4 tsp table salt
	2 Tbsp butter
	2 tsp canola oil
	3 Tbsp fat-free skim milk
	1 1/2 cup(s) powdered sugar
	1 Tbsp unsweetened cocoa

Instructions

• Cream together 4 tablespoons butter, ricotta and 1/2 cup sugar. Add vanilla and egg; mix thoroughly.
  
  
• Sift together flour, baking powder and salt, and blend into rest of mixture. Refrigerate for 15 minutes.
  
  
• Place chilled dough on a strip of wax paper and roll into a 14-inch cylinder. Put in freezer for 2 to 3 hours.
  
  
• Preheat oven to 375ºF. Slice off 1/3-inch-thick rounds and place on a non-stick baking sheet sprayed with cooking spray. Bake for 8 to 10 minutes (cookies should stay pale in color). Cool on baking rack.
  
  
• For icing: Melt 2 tablespoons butter in microwave or over a very low flame. Mix with canola oil and milk. Sift powdered sugar, and blend into liquids. Divide icing into two bowls. To one bowl add cocoa and mix to blend.
  
  
• When cookies are cool, spread white icing on half of each cookie and chocolate icing other half of cookie, or cover each cookie completely with one type of icing. Yields 1 cookie per serving.