"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ricotta Cookies Recipe

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This recipe for Ricotta Cookies, by , is from The Dickinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Dickinson


1/2 lb. butter or margarine
2 cups sugar
3 eggs
1 lb ricotta
1 tsp. baking soda
4 cups flour
1 tsp. salt
4 tsp. vanilla

1 box confectioners sugar
1 stick butter
2 drops vanilla
1 tsp. milk or to desired consistency

Cream together butter and sugar. Add eggs, ricotta, and vanilla. Continue to cream until well blended. In a separate, mix dry ingredients. Blend the two mixtures together. Drop by tiny teaspoon on a greased cookie sheet. They will grow in size during baking, be careful not to make them too big. Bake for 9-10 minutes on 350. Cool completely before icing.

Once cooled, lay out on wax paper.

Icing- Combine confectioners sugar, 1/4 lb. soft butter and vanilla. Add milk a little at a time until desired consistency and continue mixing until smooth. Brush icing on cookie.
Optional: top with sugar crystals or sprinkles
Do not store until completely dry.

Number Of Servings:
Number Of Servings:




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