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)

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Prep Time 15

Total Time 25

Course Dessert

Cuisine Italian

Servings

Calories 280 kcal

Equipment

1 Kitchenaid Mixer
1 Rubber Spatula
2 Baking Sheets
2 Cooling Racks
1 Mixing Bowl large
1 Mixing Bowl small

Ingredients

For The Cookies

16 Tbs 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 Confectioners Sugar
8 Teaspoons 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

Nutrition

Calories: 280kcalCarbohydrates: 43gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 42mgSodium: 142mgPotassium: 47mgFiber: 1gSugar: 27gVitamin A: 322IUCalcium: 50mgIron: 1mg

Keyword Christmas, Easter, Semi-Sweet, Soft

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