Ricotta Tea Cakes

Ingredients

• 1/2cup cup unsalted butter, softened
• 1cup cup granulated sugar
• 1egg
• 1 cup cup ricotta cheese 
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1/2 tsp tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder

      Icing:

• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1-1/2 cups icing sugar
• 1/2 tsp vanilla 
• Edible Silver flakes or drages

Directions:

1. In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.
2. In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
3. Drop by generous 1 tbsp (15 mL) onto parchment paper–lined rimless baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Transfer to racks and let cool.

Icing:

1. In bowl, beat cream cheese with butter. 
2. Beat in icing sugar until creamy; beat in vanilla. 
3. Divide into thirds; spread over tops of cookies. Refrigerate until icing is firm, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
4. Sprinkle with silver