"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Italian Christmas Cookies Recipe

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This recipe for Italian Christmas Cookies, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renita VanZee
Added: Tuesday, December 20, 2005


1 c. butter, no substitutes, softened
2 c. sugar
3 eggs
1 carton (15 oz.) Ricotta cheese
2 tsp. vanilla
4 c. flour
1 tsp. salt
1 tsp. baking soda


1/4 c. butter, no substitutes, softened
3 to 4 c. powdered sugar
1/2 tsp. vanilla
3 to 4 T. milk
Colored sprinkles

In mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in Ricotta cheese and vanilla. Combine flour, salt and baking soda. Gradually add to creamed mixture. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheet. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire rack to cool.

Frosting: In a mixing bowl cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in refrigerator.

Number Of Servings:
Number Of Servings:
8 1/2 dozen




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