holiday gifting ricotta egg biscuits

★★★★★ 6
SandyJJ avatar
By Sandra McGrath
from 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. The icing is fluffy and adds sweetness to the tasty cookie. A great addition to your holiday cookie tray. This recipe makes a lot of cookies - you could package them for fun gifts.

— The Test Kitchen @kitchencrew
★★★★★ 6
serves makes 40-60 cookies
prep time 1 Hr 15 Min
cook time 15 Min
method Bake

Ingredients For holiday gifting ricotta egg biscuits

  • 1/2 lb
    butter, softened (equals 2 sticks)
  • 2
    eggs
  • 4 c
    all-purpose flour
  • 2 tsp
    vanilla extract
  • 2 c
    sugar
  • 1 lb
    ricotta cheese
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • ICING
  • 1 1/2 c
    confectioners' sugar
  • 3-4 Tbsp
    milk
  • 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.
    1
    Cream butter and sugar. Mix until creamy.
  • Slowly adding eggs.
    2
    Add eggs, one at a time, mixing well after each addition.
  • Adding ricotta cheese and vanilla extract.
    3
    Add ricotta cheese and extract. Mix well.
  • Gradually adding flour, baking soda, and baking powder.
    4
    Add flour, baking soda, and baking powder gradually.
  • Chilled dough on baking sheet.
    5
    After well incorporated I find that if you refrigerate the dough about 30 minutes, covered so as not to dry out, the dough is then easier to handle. Drop by rounded teaspoonfuls or roll into small balls onto an ungreased parchment paper-lined cookie sheet.
  • Ricotta egg biscuits baking in the oven.
    6
    Bake at 350 degrees for 12-15 minutes.
  • Ricotta egg biscuits cooling.
    7
    Cool on a wire rack.
  • Prepared glaze in a bowl.
    8
    For the icing: Combine confectioners' sugar, 3-4 tablespoons of 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.
    9
    Ice cookies and top with colored sprinkles.
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