- RECIPE AND PHOTO SUBMITTED BY Jessica Harvey
Recipe Borrowed from http://www.tasteofhome.com/recipes/italian-christmas-cookies/print
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1 carton (15 ounces) ricotta cheese
- 2 teaspoons vanilla extract
- 4 cups 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
- 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.
- 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.
- 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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