I am feeling under the weather today so I’m going to keep this short and sweet. These are one of my favorite Christmas cookies. The ricotta adds an amazing moistness and unique texture. Plus there is frosting…could they get any better?
Italian Christmas Cookies
recipe from Best Loved Cookies and Bars by Taste of Home
1 cup butter, softened
2 cups sugar
1 carton (15 ounces) ricotta cheese
2 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/4 cup butter, softened
3 to 4 cups powdered sugar
1/2 tsp. vanilla extract
3 to 4 Tbsp. milk
1. In a mixing 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 the creamed mixture.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
3. For frosting: in a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in refrigerator.
Recipe linked to Full Plate Thursday, Sweet Treats Thursday, Tasty Tuesday, Totally Tasty Tuesday, Tempt My Tummy Tuesday, What I Whipped Up Wednesday, Fusion Friday, Friday Food, Strut Your Stuff Saturday, Sweets for a Saturday, Everyday Sisters Sharing Sundays, A Themed Baker’s Sunday and My Thirty Spot.