Christmas is not Christmas without the usual sweets and cookies galore. This recipe is one of my favorites, adapted from a close friend of mine, who always makes recipes her own by tweaking a few things.. a little more of this, less of that, how about I add this? Not wanting to change too much, I lessened the amount of butter, added an egg, a bit more vanilla and a dash of cinnamon for a cozy touch. The rich ricotta cheese adds so much moisture and a unique old fashion flavor. Share with family and friends to brighten their season. Happy Holidays to all and to all happy baking!
Ricotta Christmas Cookies:
Makes about 4 dozen cookies
2 c. granulated white sugar
1 1/2 sticks of unsalted butter – softened
3 large eggs – room temperature
1 15 oz. container whole milk ricotta cheese
2 1/2 t. pure vanilla extract
4 1/2 c. all-purpose flour
2 t. baking powder
1/2 t. ground cinnamon
1 t. salt
2 c. confectioners sugar
4 T. milk
4 T. butter – softened
1 t. pure vanilla extract
Preheat oven to 350. In a stand mixer bowl, cream butter and sugar and add eggs one at a time until combined. Mix in ricotta cheese and vanilla. In a large bowl, combine flour, baking powder, cinnamon and salt. Slowly mix flour mixture into wet batter until wet and just combined. Be careful not to over mix.
Line baking sheets with parchment paper and drop cookie dough by the heaping tablespoon full onto cookie sheet. Bake for about 12 – 15 minutes or until just set. Remove and let cookies cool on a rack.
To make the icing, combine confectioners sugar and butter in a medium bowl using a hand mixer. Gradually add milk and vanilla and beat until well mixed. Frost cookies and decorate with your favorite sprinkles and sugar! You can also add a drop of green or red food coloring to the icing mix it up.