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.
Ingredients
Ricotta Cookies
½lbunsalted buttersoftened
2cupsgranulated sugar
15ozricotta whole milk cheese
2eggs
2tspvanilla extract
1tspbaking powder
1tspbaking soda
4cupsflour
Icing
1cupconfectioner's sugarsifted
¼tspsalt
½tspvanilla extract
1½tbspmilk
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.