Italian Ricotta Cookies

These are larger than usual. I decided to try making them a little larger. My guys love them!

  This is a great holiday cookie recipe.  Moist, tender and sweet.

 You can cut back on the sugar and you will still get the perfect cookie. Light confectionery sugar and milk make the best frosting.  Add a little food coloring or sprinkles if you like.

  Kids love them, adults love them!  These cookies have been a family favorite for many years. You can't eat one!!!!!!

 Italian Ricotta Cookies

  2 cups sugar
 2 sticks soft butter or margarine(I use butter for all my  recipes)
 3 eggs
1 lb. (15 oz) Ricotta
4 cups flour
1 tsp. baking soda
1 tsp. vanilla, anise, lemon or orange extract

I made lemon flavored ones today and iced them with white icing and coconut...Yummy!

Share this recipe and make some memories!

Cream butter and sugar, add eggs and beat until well blended..
Add extract.   Combine flour and baking soda, add to creamed mixture, alternating flour and Ricotta cheese..

Line a cookie sheet with parchment paper.  Spoon a teaspoon size ball leaving space between balls for possible spreading.  You can make them larger if you would like. Just leave room in between.

Bake 375 degrees for approximately 10 minutes or until slightly browned.  Remove from oven. Cool and frost with a confectionery sugar frosting.  Mix confectionery sugar and slowly add milk until desired consistency.. Sprinkle with coconut or colored sprinkles if desired.

Happy Baking with love,

11/29/12 original
10/23/13




copyright iliketobakeandcook2013