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Italian Ricotta Cookies Recipe

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

Contributor:  
Contributor:  
Jason McFlurry

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound butter 1 3/4 cups white sugar 2 eggs
Market Pantry Eggs Grade A Large 15 ounces ricotta cheese 2 tablespoons vanilla extract 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 5 tablespoons milk 1 1/2 cups confectioners' sugar 1 teaspoon almond extract 1/4 cup colored candy sprinkles

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
Bake 8 to 10 minutes in the preheated oven, until lightly browned.
In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

Number Of Servings:
Number Of Servings:
50
Preparation Time:
Preparation Time:
8 - 10 minutes

 

 

 

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