Italian Ricotta Cookies! These cookies are so amazingly soft it feels like you’re eating cookie dough! This recipe has been a family tradition on the holidays, especially during Easter. To be festive, I frosted the cookies with pastel colors in pink and green, but you can use any color or other decorations you prefer. They’re also wonderful plain or dusted with powdered sugar. Eat within a few days, or freeze in single layers and defrost to room temperature. For best quality, don’t refrigerate. This recipe yields 6 to 7 dozen cookies. If that’s too much, cut the ingredient measurements in half to yield 3 to 3 1/2 dozen cookies. Peace Love And Tasty Eats!
Italian Ricotta Cookies
Preheat oven 350° F
1/4 lb (8 tablespoons) butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract (lemon or almond)
15 oz container ricotta (1 3/4 cups)
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Icing:
3 cups powdered sugar
1/3 cup milk
food coloring, if desired
Drop by teaspoonfuls onto very lightly-greased cookie sheets
Bake 12-17 minutes in 350° F conventional oven
Yields 6 - 7 dozen cookies
Enjoy!
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