Italian Christmas Cookies
A single batch of these mouthwatering cookies is never enough. Adding ricotta cheese to the batter makes the morsels extra moist.
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|8-1/2dozen||25minutes||10minutes per batch|
|10minutes per batch|
- 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
- 1/4 cup butter softened
- 4 cups confectioner's sugar
- 1/2 tsp vanilla extract
- 4 tbsp milk
- coloured sprinkles
- 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.
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.