Delicious everyday cookies and ideal for Christmas and Easter.
Italian Ricotta Cookie Recipe
4 cups flour
2 cups sugar
2 tblsp baking powder
pinch of salt
2 sticks of margarine
15 oz of ricotta cheese (part skim)
2 tsps vanilla or lemon extract
Pre-heat oven to 350°. In mixer combine these ingredients in order starting with margarine, sugar, eggs, ricotta, vanilla. In a separate bowl mix dry ingredients (flour, baking powder, salt). Slowly add dry to wet ingredients until well combined. Spoon out on baking pan and bake for 15 min or until bottoms are browning.
This is simple icing using confectioners sugar and milk. You can also add lemon or vanilla extract. Start with 1 cup of confectioners sugar and 1 tablespoon of milk. Keep stirring and adding a bit more sugar or milk until you achieve the desired thickness. Add sprinkles when icing is still wet.
Tip: These cookies freeze well (without icing). This batch will yield 70 cookies. Defrost as needed or heat a few in the toaster oven, they are delicious with your favorite jam.