Tuesday, December 25, 2012

Italian Ricotta Christmas Cookies

These Italian Ricotta Christmas Cookies are fabulous. Enough said.


1 cup butter, softened
1-3/4 cup sugar
3 eggs
1 15oz. Whole milk ricotta cheese
2 tsps vanilla
4 cups flour
1 tsp salt
1 tsp baking soda

1/4 cup butter, softened
3-4 cups confectioners sugar
1/2 tsp vanilla
4 tablespoons milk
Sprills or chopped nuts

Cream sugar and butter. Add eggs and blend. Add ricotta and vanilla. Blend in the dry ingredients gradually. Drop by rounded teaspoonfuls onto a parchment lined pan. I like to lightly roll the dough into 1" balls, to keep them consistently sized. They should be about 2" apart on the pan. Bake @ 350 degrees about 10 minutes, watching carefully, as they burn on the bottom quickly if left too long. Cool on racks. Mix frosting ingredients with a mixer to a fluffy smooth consistency. Frost cookies when cool. Add sprills or nuts immediately. Enjoy!

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