Yesterday, I posted a photo of the Italian Ricotta Christmas Cookies my wife and I made (from scratch). I have been asked for the recipe, so here it is, along with a photo of some of our cookies. It's an easy recipe, and they are quite delicious.
2 sticks butter
4 cups flour
1 cup sugar
2 eggs
1 teaspoon baking powder, baking soda, vanilla extract
15 ounces ricotta
Put ingredients in stand mixer, and mix on slow speed. Use a small scoop to place dough balls onto baking sheet pans with parchment paper. Bake until brown in 325-degree oven.
Dip in icing: milk, confectioner's sugar, and vanilla extract mixed until fairly thick. Dip and sprinkle immediately with colorful, nonpareil sprinkles before icing hardens. Wait two hours to eat (if you can); they are better the next day.
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