Ingredients
These Italian cookies have been in my life for as long as I can remember. I am fortunate that my husband enjoys baking these every Christmas.
(Makes approximately 48 cookies)
For the Cookies
- 2 Sticks of Butter
- 1 and 1/2 Cup of Ricotta Cheese
- 2 Teaspoons of Vanilla Extract
- 2 Cups of Sugar
- 2 Eggs
- 4 Cups of Flour
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- 2 Teaspoons of Almond Extract or 1/4 Cup of Amaretto
For the Icing
- 2 Cups of Confectioners Sugar
- 8 Teaspoons of Water
Decorate with 1/2 slices of Maraschino cherries faced down or Sprinkles
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