Leaves on this Family Tree

Wednesday, December 12, 2012

Italian Christmas Cookies

Cookie Ingredients

1 C Butter, softened
2 C Sugar
3 Eggs
1 Carton (15 oz) Ricotta Cheese
2 tsp Vanilla Extract
4 C All-Purpose Flour
1 tsp Salt
1 tsp Baking Soda

Frosting Ingredients

1/4 C Butter, softened
3 - 4 C Confectioners Sugar
1/2 tsp Vanilla Extract
3 - 4 T Milk

Directions for Cookies:

1. In a bowl, cream butter and sugar.

2. Add eggs, one at a time, beating after each addition.

3. Beat in ricotta and vanilla.

4. Combine flour, salt and baking soda in another bowl, or on waxed paper, or in a zip-lock bag, gradually add to creamed mixture.

5. Drop by rounded teaspoonfuls (small size ice cream scoop) 2 inches apart on a greased, or parchment paper lined, baking sheet.

6. Bake at 350 degrees F for 10 - 12 minutes or until bottoms are lightly browned. Remove to wire racks and cool.

No comments from the Peanut Gallery on the
 "nasty" baking sheets beneath the cooling rack.
It is one of the old sheets that Dad used,
and I can't bring myself to throw it away.

Ready to be frosted . . . Y-U-M-M-O ! ! ! ! ! ! !

Directions for Frosting:

1. In a bowl, cream butter, sugar and vanilla.

2. Add enough milk until frosting reaches spreading consistency.

3. Frost cooled cookies and immediately decorate with sprinkles.

4. Store in refrigerator (because of the ricotta cheese.)

Yields: 8 1/2 doz cookies


Nutritional Information: 
1 serving = 2 cookies

150 Calories
6 g Fat
3 g Saturated Fat
28 mg Cholesterol
131 mg Sodium
23 g carbohydrates
trace of Fiber
2 g Protein


  1. Niiiiice! Looks like the 'cookie cups' I grew up with. I don't like cupcakes that resembles sculptures, but, oh a a vanillacupcake with sprinkles on...love it.


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