Italian Ricotta Christmas Cookies

By zircon50

Ingredients

• COOKIES:
• 1 cup sugar
• 1 cup butter, softened
• 15 oz. Ricotta cheese
• 2 teaspoons vanilla (or 2 teaspoons anise, or lemon extract)
• 2 large eggs
• 4 cups flour
• 2 Tablespoons baking powder
• 1/4 teaspoon salt
• GLAZE FROSTING:
• 2 Cups Confectioners Sugar
• 1 teaspoon Lemon Extract
• 1/3 cup water (or milk)

Details

Adapted from keyingredient.com

Preparation

Step 1

COOKIES:
In a large bowl, beat butter and sugar on low speed until blended, then beat on high speed until light and fluffy.

Add ricotta, vanilla and eggs on medium speed.

Blend in flour, baking powder and salt in thirds. Beat on low until blended. Don't overbeat to keep dough tender.

Drop by teaspoon 2" apart. Bake at 350 degrees for 15 miinutes until light golden brown.

GLAZE FROSTING:
This is a basic glaze that can be used for several different cookies.

It is a very versatile icing. You can substitute another extract (e.g. lemon, vanilla, orange) to create different flavors.

-In an electric mixer on medium speed, beat all the ingredients until smooth.

-Using a metal spatula, frost the tops of the cookies, or you may dip each cookie into the frosting. The frosting will drip down the sides and coat the cookies. Cover with colored sprinkles

-Dry the frosted cookies on wire racks. Store in a air-tight container.

Anisette confectioners Frosting
In the recipe above use, 2 Teaspoons Anisette Extract.

Orange confectioners Frosting
In the recipe above, use 2 Teaspoons Orange Extract.