Ingredients
1 cup sugar1 cup butter, melted and cooled2 large eggs1 cup ricotta cheese2 teaspoons almond extract4 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 cup white baking chips, melted1 cup semisweet chocolate chips, melted
Preparation
In a large bowl, beat sugar and butter until blended. Beat in eggs, then ricotta cheese and extract. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape.
Preheat oven to 350°. Using 1 tablespoon dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled until ready to shape.) Twist two ropes around each other, pinching and tucking under ends. Place 2-in. apart on ungreased baking sheets.
Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely.
Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.
