Karrie’s Italian Ricotta Cookies
As a kid in snowy Connecticut, the holiday season meant one thing – the arrival of Aunt Lucy with her magical tray of Italian Ricotta Cookies. We eagerly awaited her entrance, turning the cookie exchange into a festive game of wits among my extended family. The challenge? Intercept Aunt Lucy before she stepped inside, seize those delectable treats, and stealthily stow them away before they vanished in a flurry of delight.Though we whip up these delightful cookies all year round, they hold an extra-special spot on our Christmas cookie list. The scent of ricotta, the hint of vanilla, and the joyous memories of these clandestine cookie missions make every bite a celebration of the season.
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Ingredients
Ricotta Cookies
- ½ lb unsalted butter softened
- 2 cups granulated sugar
- 15 oz ricotta whole milk cheese
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 4 cups flour
Icing
- 1 cup confectioner's sugar sifted
- ¼ tsp salt
- ½ tsp vanilla extract
- 1½ tbsp milk
Instructions
Ricotta Cookies
- Preheat oven to 350℉. In an electric mixer, cream butter then gradually add sugar. Add eggs one at a time and beat well. Blend in ricotta cheese and vanilla.
- Sift flour, baking powder and baking soda together in a separate bowl and add gradually to ricotta mixture. Using a cookie scoop or spoon, make 1.5 tablespoon sized balls and place on greased cookie sheets. Bake for 8-10 minutes until lightly browned.
- Once cooled, add icing and sprinkles.
Icing
- Mix all together in small bowl until smooth. Top each cookie with a small amount of icing and add sprinkles.
