Ricotta Cookies

 

This is a traditional Italian cookie that has become one of my favorites.  Ricotta cheese gives them an almost cake like texture.  They are simple and light and delicious and you can change the color of the sprinkles on top for whatever occasion!  I make dozens and dozens of these every year for my family and as gifts.  I promise that you and everyone you make these for will love them!  By the way, this recipe makes A LOT of cookies – it’s the Italian way.  You might want to half the recipe.  Or who knows?  You might want to double it!  These measurements make about six dozen.

You’ll need:  2 c. sugar, 1 c butter, softened, 1 15 oz container of ricotta cheese, 2 t vanilla extract, 2 eggs, 4 c all-purpose flour, 2 T baking powder, 1 t salt.

For the frosting:  1 1/2 c confectioner’s sugar, 3 T milk, red and green sprinkles

Preheat oven to 350.  Beat sugar and butter until blended.  Increase to high speed and beat until fluffy (4-5 minutes).  I use my KitchenAid mixer for this because I can walk away and do other things.  If you don’t have one, no worries.  You will just have to stand there and mix.  It’s okay.  Put on some Christmas music.

 

 

 

 

 

 

Once the butter and sugar are light and fluffy, reduce the heat to medium and beat in the ricotta, vanilla and eggs and mix until combined.

 

Now, reduce the speed to low and add the flour, baking powder and salt a little at a time until a dough forms.

 

 

 

 

 

 

Drop onto an ungreased cookie sheet (I do about a tablespoon of dough, but you can make them whatever size you want)

Bake at 350 for 15 minutes.  They will be soft, but browning around the edges a little bit.

 

 

 

 

 

 

When the cookies are cooled, whisk together the milk and confectioner’s sugar and drizzle it on top of the cookies and then add green and red sprinkles.

 

 

 

 

 

 

Around my house, these cookies mean it’s Christmas!  I hope you and your family have a very Merry Christmas!