Ricotta Cookies
These crumbly, chewy, slightly sweet Italian cookies have been in my life for as long as I can remember. I am fortunate that my husband enjoys baking these every Easter and Christmas.(Makes approximately 48 cookies)
Ingredients
For The Cookies
- 2 Sticks of Butter
- 1.5 Cups Ricotta Cheese
- 2 Teaspoons Vanilla Extract
- 2 Cups Sugar
- 2 Eggs
- 4 Cups Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 2 Teaspoons Almond Extract or 1/4 Cup of Amaretto
For The Icing
- 2 Cups of Confectioners Sugar
- 8 Teaspoons of Water
Instructions
- Allow butter to soften
- Preheat oven to 350 degrees F
- Blend butter with ricotta until creamy
- Add vanilla mix well
- Add sugar gradually, beat until blended well
- Add eggs and blend well
- Slowly stir in dry ingredients, blend well
- Line a baking sheet with parchment paper
- Roll dough into little balls and drop onto the cookie sheet
- Bake for 10-12 minutes until bottoms of cookies are browned
- Mix up the frosting and once cookies are still slightly warm use a teaspoon to drizzle onto the cookie starting from the middle of the cookie in a circular motion
- Top with either a cherry or sprinkles
- Let cool completely and make sure icing has hardened before stacking or placing in container
Video
Notes
Decorate with 1/2 slices of Maraschino cherries faced down or Sprinkles
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