Cooking With Nonna Ricotta Cookies Recipe

These cookies italian ricotta cookies have been a family favorite not only at christmas time but anytime.

Cooking with nonna ricotta cookies recipe. In large bowl with mixer at low speed beat sugar and butter until blended. Repeat with remaining dough. Directions for the cookies. The dough can be made two days in advance so it s a great make ahead recipe.

Bake about 12 15 minutes cookies will be soft on the inside. Beat until light and fluffy about 5 minutes. These are so good you can never stop at just one. With pancake turner remove cookies to wire rack to cool.

Ingredients 2 cups sugar 1 cup margarine or butter softened 1 15 ounce container ricotta cheese 2 teaspoons vanilla extract 2 large eggs 4 cups all purpose flour 2 tablespoons baking powder 1 teaspoon salt 1 1 2 cup confectioners sugar 3 tablespoons milk red and green sugar crystals if making. At medium speed beat in ricotta lemon juice and zest and the egg until well combined. Very cake like but moist. Reduce speed to low.

If there is one cookie that is easy to make and everyone loves it has to be ricotta cookies you can never make enough of these and you can vary the recipe to accommodate any other ingredient or glaze these can also be easily adapted for any holiday or occasion by simply adding the color glaze or sprinkles that you like. Preheat oven to 350 degrees f. Increase speed to high. Reduce speed to low.

Easy to make and not real sweet. They re holiday classic and such a fun recipe to try if you ve never made them. In large bowl with mixer at low speed beat sugar and butter until blended. 2 cups sugar 1 cup butter softened 1 pound ricotta cheese 2 tablespoons vanilla extract 2 large eggs 4 cups all purpose flour 1 tablespoons baking powder 1 teaspoon salt.

2 1 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter softened 2 cups sugar 2 eggs 1 15 ounce container whole milk ricotta cheese 3. At medium speed beat in ricotta vanilla and eggs until well combined. Even if you do not like ricotta i can t imagine you will love these. Drop dough by level tablespoons or with an ice cream scoop about 2 inches apart onto ungreased large cookie sheet.