Almond-Ricotta Twists

Directions

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