SOFT ALMOND COOKIES

Heat oven to 350°F. Combine sugar and butter in large bowl; beat at medium speed until creamy. Add ricotta cheese, egg and 1 teaspoon almond extract; continue beating until well mixed. Reduce speed to low; gradually add flour, baking powder and salt, beating well after each addition. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool on cookie sheets 2 minutes; remove to cooling racks. Combine powdered sugar, 1/4 teaspoon almond extract and enough milk for desired glazing consistency in small bowl. Spoon 1/2 teaspoon glaze over cooled cookies; decorate with cherries or sprinkles as desired. Store in tightly covered container. Nutrition Facts (1 cookie): Calories: 80, Fat: 3.5g, Cholesterol: 15mg, Sodium: 65mg, Carbohydrates: 11g, Dietary Fiber: 0g, Protein: 1g NOTE: I used 2 tsp. almond extract and didn't frost them, sprinkled some granulated sugar on top and they were very good.