Italian Ricotta Cookies

     Over the years, I have added and subtracted cookies and other baked yumminess in my annual Christmas Cookie trays for friends and neighbors. I stick to three of the same every year and build off of those. Candied pecans, cheese straws and these ricotta cookies. Living in Pittsburgh , I learned real quick that every respectable hostess offers an array of cookies for every get together known to man, from cookouts to birthdays to weddings. And y'all, I am talking tables of cookies at some parties. Days of preparation . It is just the way they do it. These cookies are on every cookie table I have ever seen. And for good reason. They are subtle, with the sweetness of the icing and the sprinkles to take it over the top. Don't let the ricotta cheese in the recipe fool you, these do not taste cheesy at all. It is a good , soft , mellow cookie that will have you coming back for seconds. I suppose you can use any sprinkles you have on hand, but I have only seen them done with the small round sprinkles. You can find them in the bakery aisle at your local grocery store with the icings and colored sugars.
     Make sure you check back in the next few days, as I am going to post other goodies for your Christmas trays.


Ricotta Cookies

Ingredients

2 sticks ( 1/2 pound) butter, softened

1 3/4 cup sugar

2 eggs

1 container (15oz) ricotta cheese

2 T good quality vanilla extract

4 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

glaze:

5 T milk

1 1/2 cups powdered sugar

1 tsp almond extract

sprinkles

Directions

1. Preheat your oven to 350 degrees F. 

2. In a medium mixing bowl, cream the butter and the sugar. Add the eggs, ricotta cheese  and vanilla. Mix well.

3.In a separate bowl, combine the flour, baking soda and baking powder. 

4. Add the flour mixture to the ricotta mixture and mix well. 

5. Roll the batter into 1 tsp sized balls and place  on an ungreased cookie sheet about 2" apart.

6. Bake 8 to 10 minutes  or until just lightly browned. Cool for a few minutes  on the baking sheet, then transfer  to  a cooling rack to cool completely.

Glaze:

Beat the milk, extract and powdered sugar until smooth.

Place the sprinkles in a shallow bowl, for easier dipping.

Dip the tops of the cooled cookies into the glaze and them right into the sprinkles and place on wire rack for a few minutes to let the icing set.

Liz