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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Ricotta Cookies Recipe

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This recipe for Italian Ricotta Cookies is from The Koplitz 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!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE COOKIES:

2 cups sugar
1 cup butter, softened
1 pound of ricotta cheese
2 tablespoons of vanilla extract
2 large eggs
4 cups all purpose flour
1 tablespoon of baking powder
1 teaspoon of salt

FOR THE ICING:

2 cups of powdered sugar
3 tablespoons of whole milk
Christmas sprinkles for decorating
Directions:
Directions:
COOKIES:

1. Preheat oven to 350 degrees F.
2. In large bowl, with mixer at low speed, beat sugar and butter until blended.
3. Increase speed to high; beat until light and fluffy, about 5 minutes.
4. At medium speed, beat in ricotta, vanilla, and eggs until well combined.
5. Reduce seed to low. Add flour, baking powder and salt; beat until dough forms.
6. Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
7. Bake all your cookies.

ICING:

1. in small bowl, stir powdered sugar and milk until smooth. With small teaspoon, spread icing on cookies. Decorate with Christmas sprinkles.
2. Set cookies aside to allow icing to dry completely.
Personal Notes:
Personal Notes:
Store these in a sealed container until you are going to serve them. I used two different types of oven trays and the stainless-steel trays by far baked these and other cookies much better. I always use parchment paper on my trays - I never butter or use pam. The end result is far superior.

 

 

 

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