ITALIAN CHRISTMAS COOKIES
Submitted by Mary Tucker (who received the recipe from Diane Decker )
“A single batch of these mouth-watering cookies is never enough. I usually make one to give away and two more to keep home. Adding ricotta to the batter makes the morsels extra moist.” – Doris Marshall, Stroudsburg, Pa.
1 cup softened butter (no substitute)
2 cups sugar
1 carton 15 oz. ricotta cheese
2 tsp vanilla extract
4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
In a mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture. Drop by rounded teaspoonfuls 2″ apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
1/4 cup butter softened-no substitute
3 to 4 cups confectioners’ sugar
1/2 tsp vanilla extract
3 to 4 tablespoons milk
In mixing bowl cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in refrigerator. Yield: 8 1/2 dozen