Italian Christmas Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 51 |
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A single batch of these mouthwatering cookies is never enough, attests Doris Marshall of Strasburg, Pennsylvania. I usually make one to give away and two more to keep at home. Adding ricotta cheese to the batter makes the morsels extra moist. Doris Marshall, Strasburg, Pennsylvania Ingredients:
1 cup butter, softened |
2 cups sugar |
3 eggs |
1 carton (15 ounces) ricotta cheese |
2 teaspoons vanilla extract |
4 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
frosting: |
1/4 cup butter, softened |
3 to 4 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
3 to 4 tablespoons milk |
colored sprinkles |
Directions:
1. 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.
2. 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.
3. In a bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yield: 8-1/2 dozen.
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