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

Pepper Cookie's Nana's Recipe! Another Holiday Favorite

 Another family tradition, Making Pepper Cookies.  A little spicy but Nana made a mean Pepper cookie.  Here is her recipe: 

4 cups all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves optional
1/4 tsp. salt
1/4 tsp. allspice
1 cup milk scalded and cooled
1 1/2 tablespoons pepper
1/2 tsp. vanilla
4 1/2 tsp. baking powder
1 cup cocoa
1 1/4 cups sugar
10 tablespoons spry (I use Crisco)
3 eggs
***chopped walnuts(optional)

***1/2 cup raisins( optional)

In a large bowl place dry ingredients.  Scald milk and let cool.. Beat eggs, Crisco and sugar until well blended. Fold in  cooled milk alternating with dry ingredients. Place by tsp. on ungreased cookie sheet.Bake 375 degrees 10 to 12 minutes.. You can shape them any way you desire.  These I made a little larger than usual but if you like a nice mouthful, these will be exactly what you are looking for.

Note:   I usually frost them using Fat free skim milk(watch your amount),confectionery sugar, a bit of vanilla,,,The icing will dry better if you eliminate any butter or margarine..

Happy Baking with love,

 

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12/19/12
12/3/13

Cranberry and White Chocolate Cookies

If you enjoy some fruit in a cookie this one has to be on the top of my list for taste.  Buttery and chewy with a slight crunch you'll love them too!

I started thinking about simplifying my baking this year..I definitely want to bake a few new varieties but will concentrate on those favorites that are a must.. More than ever with rising prices we have to be aware of waste..Over my lifetime I have seen cookies tossed just because of being tired of them so this year I'm going to work on pretty easy and definitely a must  in my house and maybe a few easy pan desserts that go a long way when I'm having guests.  Sometimes a quick and easy pan recipe is a nice change..

Also these cookies are a nice treat for kiddo's.  Healthy and with sweet cranberries once they take a bite they'll love them!!!  I know old favorites like chocolate chip or those loaded with icing draw them but if we could get a few to try these I am sure they'll love them too!

I'll start one cookie recipe today and have several other really good ones for you to try..  My hubby loves sampling!!  

My first cookie recipe today is:

Cranberry and White Chocolate Cookies

1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt (I eliminate salt if I am using salted butter)
1 cup quick cooking oats
9 tablespoons soft butter
1/2 cup dark brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1/2 cup dried cranberries
1/2 cup roughly chopped pecans
3/4 cup white chocolate chips

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.  Measure flour,baking powder, alt and oats into a bowl..Put butter and sugars into another bowl and beat together until creamy..Beat in egg and vanilla.
Beat in the flour mixture, fold in cranberries, pecans and chocolate chips.
Roll tablespoons of dough into balls, place on cookie sheet and squish down with a fork.Bake for 15 minutes until cookies are tinged a pale gold..Remove to cool..

Happy Baking from my kitchen to yours,

11/10/11 original recipe
5/6/13

Easy Whoopee Pies! Check out my new Label Section Devoted To Chocolate Lovers!!!!!!!

Official I Like to Bake and Cook Notice~~~~~~~~~~~~~~~~~~~

There is a new section totally for the Chocolate Lovers who absolutely adore CHOCOLATE!  


 You can access all the wonderful Chocolate Recipes under the label CHOCOLATE LOVERS IN LABELS SECTION OF THE BLOG!







My grandchildren love chocolate and icing galore so today I am making some easy Whoopee pies for them to enjoy..Hope you like them too!!!     Fun Time baking in my kitchen :)

I decided today was not a from scratch day so I improvised and used a cake mix..  I made the mix according to directions on the box and this is where I did something different..I added 1 cup  flour to the recipe to thicken it.  The cookies came out wonderful!  and I filled them with an easy marshmallow cream filling.. Moist and tender and yummy!  The grandchildren are going to love them!!!  Here is how I made them..Easy!

1 box Betty Crocker Super Moist Chocolate Fudge cake mix
1 cup flour (all purpose flour)

In a large bowl,  make cake mix according to directions..Then add 1 cup flour. Blend all.. By rounded tablespoons or a melon/meatball scooper place scoops of mix onto cookie sheet...(I did not grease my cookie sheet)..Bake 10 minutes at 350 degrees or until top is spongy to touch..  Take out of oven and cool.

Icing

1/4 cup butter or margarine softened
 1- 7 oz. jar marshmallow creme
2 cup confectioner's sugar
1 tsp. vanilla


Beat butter, sugar, vanilla and marshmallow creme until well blended..Scoop about 1 tsp. onto each Whoopie pie..top with another and squeeze.....Makes several dozen, depending on size.

Handy Scooper....makes perfect size cookies and meatballs.

Great to make uniform meatballs, cookies (Whoopee Pies) etc.  I love mine!!

Happy Baking from my kitchen to yours,

1/12/13
11/15/11

Cherry Winks and Thumbprint cookies

I have made Thumbprint cookies dozens of times and my children and grandchildren love them.  This was a first time making Cherry Winks.  I have been told that cherry winks were  my hubby's favorite cookie growing up.  He doesn't remember saying that but said he loves most all cookies which I can say that is true.  He has a major sweet tooth!

If I were to say what truly was his favorite sweet it would be Cream puffs, eclairs and cannoli.   

Cherry Winks on left and Thumbprint on right.

Cherry Winks Recipe

 

Thumbprint Cookies Recipe

1/4 lb. margarine or butter

1/4 cup light brown sugar

Pinch salt

1 egg yolk

Jam or jelly

1/2 tsp. vanilla

1 cup sifted flour

1/3 cup finely chopped nuts

Cream margarine, salt, sugar, egg yolk and vanilla.  Gradually stir in flour, blending well.  Working half of the dough at a time, keep remaining portion in refrigerator.  Shape dough I balls, the size of marbles and roll in nuts. Place one inch apart on ungreased cookie sheet.  Gently place thumb into center to make indentation.  Fill with favorite  jam or jelly.  Bake 350 degrees for 10 to 12 minutes.  Yield 3 dozen cookies.

12/17/13 original