Italian Ricotta Cookies
by Mary Rogers
Email:theverns223@bellsouth.net

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Course: Desserts
Cuisine: Italian
Food Group: Dairy
Serves: 12

Ingredients

1/2 cup(s) butter
2 cup(s) sugar
2 eggs
2 teaspoon(s) vanilla
1 pound(s) ricotta
4 cup(s) flour
1 teaspoon(s) baking soda
1 teaspoon(s) salt
FOR ICING
1 box(s) Confectioner's Sugar (about 3 1/2 - 4 cups)
1 cup(s) butter (2 sticks), softened
1 teaspoon(s) vanilla
3 tablespoon(s) half n half or milk

 Preheat oven to 350 degrees

 

Cream together the butter and sugar.  Add eggs, one at a time, add vanilla.  Then blend in the ricotta.  In a separate bowl combine the dry ingredients. Gradually add the dry ingredients to the wet.  Drop dough by teaspoons full on cookie sheet. 

 

Bake 10-12 minutes, cool on wire rack.

 

 

Mix sugar, butter, vanilla and cream until soft (adding milk if necessary to achieve smooth consistency) frost tops of cookies, decorate with coconut, sprinkles, nonpariels , colored sugar….depending on the “holiday” (ie red and green sugars on white icing for Christmas, add pastel colors to icing and top with coconut for Easter, etc)

 

Notes:The Italian name for these cookies: Angeletti