Italian Christmas Cookies
A single batch of these mouthwatering cookies is never enough. Adding ricotta cheese to the batter makes the morsels extra moist.
| Servings | Prep Time | Cook Time |
| 8-1/2dozen | 25minutes | 10minutes per batch |
| Servings | Prep Time |
| 8-1/2dozen | 25minutes |
| Cook Time |
| 10minutes per batch |
Ingredients
- Cookies
- 1 cup butter softened
- 2 cups sugar
- 3 large eggs
- 15 oz ricotta cheese
- 2 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- Frosting
- 1/4 cup butter softened
- 4 cups confectioner's sugar
- 1/2 tsp vanilla extract
- 4 tbsp milk
- coloured sprinkles
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
- In a large bowl, cream butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Recipe Notes
2 each: 150 calories, 6g fat (3g saturated fat), 28mg cholesterol, 131mg sodium, 23g carbohydrate (15g sugars, 0 fibre), 2g protein.
Originally published on Taste of Home.
