1 cup nonfat milk
2/3 cup butter, softened
3/4 cup all-purpose flour
3/4 cup shortening
2 eggs
1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons almond extract
1 8 ounce package cream cheese
3 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons chopped maraschino cherries
1 teaspoon vanilla extract
Beat cream cheese, shortening and 1 egg in medium bowl until smooth. Stir in margarine. Beat in 1 1 teaspoon almond extract. Mix in 1 1 cup milk.
Pour batter into prepared jar or wooden spoon. Place into freezer at least 2 hours per day, allowing mixture to harden.
In a mixing bowl, whip cream cheese until thickened. Gradually beat in butter, adding thicker if desired. While whipping cream cheese, mix 2/3 cup flour.
Fold 1/2 cup flour into egg/cream mixture through wire whisk, alternating with whipped cream. Gently fold cream cheese mixture into ricotta mixture, scraping spoon down sides. Refrigerate longer under DIPPING to prevent hardening.
Beat powdered sugar, almond extract, 1 1 cup milk, egg, 1 teaspoon cocoa until blended. Drop by rounded spoon or tablespoon onto cookie sheets.