Italian Ricotta Cookies

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2 stick (½ pound) butter, softened

1-¾ cup granulated sugar

2 large eggs

1 container (15 oz.) ricotta cheese

2 tbsp. vanilla extract

4 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

4 to 5 tbsp. milk

1-½ cups powdered sugar

1 tsp. almond extract

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