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holiday gifting ricotta egg biscuits

(6 ratings)
Blue Ribbon Recipe by
Sandra McGrath
Harrisville, RI

My mother always made these on holidays. She would wrap them in festive cellophane paper and tie them with ribbons adding Hershey Kisses between spaces on the plate! My husband Anthony, who has now passed away, loved to give these delicious cookies to all our friends and neighbors and I have kept the tradition going.

Blue Ribbon Recipe

These cookies are very similar to a tea cake but a whole lot easier to make! The cake-like cookies are not overly sweet, so adding the fluffy icing makes the perfect cookie. A great addition to your holiday cookie tray. This recipe makes a lot of cookies - you could easily package them for fun and tasty gifts.

— The Test Kitchen @kitchencrew
(6 ratings)
yield serving(s)
prep time 1 Hr 15 Min
cook time 15 Min
method Bake

Ingredients For holiday gifting ricotta egg biscuits

  • 1/2 lb
    butter, softened (2 sticks)
  • 2 c
  • 2
  • 1 lb
    ricotta cheese
  • 2 tsp
    vanilla extract
  • 4 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 1/2 c
    confectioners' sugar
  • 3-4 Tbsp
  • 1 tsp
    vanilla extract (or any extract flavor you want)
  • 1 Tbsp
    meringue powder
  • food coloring, optional (if you want to tint the icing)

How To Make holiday gifting ricotta egg biscuits

  • Creaming butter and sugar.
    To make the cookies, cream together the butter and sugar. Mix until creamy.
  • Slowly adding eggs.
    Add the eggs, one at a time, mixing well after each addition.
  • Adding ricotta cheese and vanilla extract.
    Add the ricotta cheese and extract. Mix well.
  • Gradually adding flour, baking soda, and baking powder.
    Add the flour, baking soda, and baking powder gradually.
  • Chilled dough on baking sheet.
    At this point, I recommend refrigerating the dough about 30 minutes, covered so as not to dry out, so it becomes easier to handle. Preheat the oven to 350 degrees F. Drop by the rounded teaspoonful (or roll into small balls and place) onto an ungreased parchment paper-lined cookie sheet.
  • Ricotta egg biscuits baking in the oven.
    Bake for 12-15 minutes.
  • Ricotta egg biscuits cooling.
    Cool on a wire rack.
  • Prepared glaze in a bowl.
    For the icing: Combine the confectioners' sugar, milk, and vanilla or another extract (you could also add food coloring if you want colored icing). I also add about a tablespoon of meringue powder to the icing, although my mother never did. I find it helps dry the icing quicker.
  • Ricotta egg biscuits iced and topped with sprinkles.
    Ice the cookies and top with colored sprinkles.