Ricotta Cookies
Some day I imagine I’ll bake and decorate rolled sugar cookies with my kids. It just seems that since I enjoy cooking, it’s the proper thing to do. Unfortunately I don’t particularly like eating them. I much prefer Ricotta cookies, another Easter cookie treat served at my in-laws’ house at their annual Easter extravaganza. These little cookies are soft, fluffy and sweet and kids love them because of their pastel-colored frosting.
ITALIAN RICOTTA COOKIES
1/2 lb. butter
2 c. sugar
1/2 tsp. salt
1 lb. Ricotta
2 eggs
1 tsp. vanilla
4 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
Cream butter; add sugar and continue creaming until butter is fluffy and light in color. Add egg and Ricotta and vanilla; beat well. Sift together flour, baking powder and baking soda, salt; add to batter. Mix well until all ingredients are combined.
Drop about a teaspoon of dough on an ungreased baking sheet. Bake in a 350 degree oven about 10 minutes until edges are lightly browned. Cool. Frost with icing of your choice or the recipe below.
FROSTING:
2 c. confectionery sugar
1/4 c. butter
3 tbsp. milk
1/2 tsp. vanilla
Mix well. Color with food coloring if desired. Or top with sprinkles, colored sugar, or other Easter confections.
To make the cookie a little more grown up, add the zest of one orange to the batter. A teaspoon of Almond extract is another good addition. A teaspoon of lemon extract in place of the vanilla gives the icing a little zing. Almond extract can also be usied in the frosting.
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March 21st, 2008 at 4:53 pm
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