Wednesday, December 16, 2015

Italian Ricotta Cookies

It's cookie time.  I am a bit behind, as with all things this year, but here are the first of several cookie recipes I hope to post before Christmas.  These are new to me and they turned out delicious. Good thing too because they were for something very special. I made these cookies for the annual cookie exchange brought to you by Love and Olive Oil and the Little Kitchen from Lindsay and Julie.

Bloggers all over the country and even countries around the world participate by making and sending cookies to three other participants. Think thousands of cookies.  This event is not just about cookies thought. This cookie chaos is to help raise awareness of kid's cancer and specifically helps  COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

I hope my cookies brought some smiles to the recipients. And I hope you think about what you can do as a little good cheer this holiday season. 

A special thanks to the three lovely ladies who sent me cookies. They were gobbled up quite quickly by myself and my husband.  'Tis the season for giving and cookies!

Italian Ricotta Cookies

by Emily Morris
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Keywords: bake dessert Christmas cookie
Ingredients (50 cookies)
    For the Cookies:
    • 2 stick (½ pound) butter, softened
    • 1¾ cup granulated sugar
    • 2 eggs
    • 1 container (15 oz.) ricotta cheese
    • 2 tbsp. vanilla extract
    • 4 cups all-purpose flour
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    For the glaze:
    • 4-5 tbsp. milk
    • 1½ cups powdered sugar
    • 1 tsp. almond extract
    • Sprinkles
    Preheat oven to 350°F.
    In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
    Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
    In a medium bowl, beat the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.

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    The Great Food Blogger Cookie Swap 2015


    1. I've always wanted to try ricotta cookies - they look so yummy!

    2. These cookies are delicious. Thank You making them Emily.

    3. These were so good. Thank you so much for sending them!


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