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)
Servings: 24
Calories: 280kcal
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
Notes
Decorate with 1/2 slices of Maraschino cherries faced down or Sprinkles
Nutrition
Calories: 280kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 142mg | Potassium: 47mg | Fiber: 1g | Sugar: 27g | Vitamin A: 322IU | Calcium: 50mg | Iron: 1mg