Almond-Ricotta Twists

• 1 cup sugar
• 1 cup butter, melted and cooled
• 2 large eggs
• 1 cup ricotta cheese
• 2 teaspoons almond extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup white baking chips, melted
• 1 cup semisweet chocolate chips, melted

1. 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.
2. Preheat oven to 350u0b0. 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
3. .
4. Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely.
5. Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.

sugar, butter, eggs, ricotta cheese, almond, allpurpose, baking powder, baking soda, salt, white baking chips, chocolate chips

Taken from www.tasteofhome.com/recipes/almond-ricotta-twists/ (may not work)