stefanie’s italian ricotta cookies
My husband's cousin, Stef, gave me this recipe (hence the name). We add food coloring into the frosting in separate little bowls to make different pastel colors for spring.
Blue Ribbon Recipe
Stefanie's Italian ricotta cookies melt in your mouth. With a cake-like texture, they aren't too sweet. The sweetness comes from the smooth and creamy frosting. Once frosted, these ricotta cookies can be decorated in many ways. Sprinkle with nonpareils or shredded coconut. Keep the frosting white or tint for the season (spring, fall, Christmas, Thanksgiving, etc.).
prep time
15 Min
cook time
15 Min
method
Bake
yield
Ingredients
- 1/2 pound butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 pound ricotta cheese
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- FROSTING
- 1/4 pound butter, softened
- 3 ounces cream cheese, room temperature
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
How To Make stefanie’s italian ricotta cookies
-
Step 1Preheat oven to 350 degrees. -
Step 2Cream together softened butter and sugar. Add beaten eggs to the creamed mixture. Set aside.
-
Step 3In a separate bowl, mix ricotta cheese, flour, baking soda, and vanilla. Blend into butter, sugar, and egg mixture.
-
Step 4Drop by teaspoon on an ungreased cookie sheet and bake for 12-15 minutes.
-
Step 5For the frosting, mix together all ingredients until smooth. Frost cookies. Top with sprinkles or with coconut if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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