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Italian Ricotta Cookies

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Tuesday, 16 October 2007 07:41


  • 1 cup butter softened
  • 1 cup ricotta
  • 2 tsp vanilla
  • 2 cups sugar
  • 2 eggs beaten
  • 4 1/4 cups flour, sifted
  • 1 tsp baking soda
  • 1 tsp salt


  • You should make the dough the night before and refridgerate over night, or at least a few hours ahead.
  • Preheat oven to 360°
  • Blend butter and ricotta until creamy
  • Add vanilla, then sugar gradually, beating until well blended
  • Add eggs and slowly stir in dry ingredients, until well blended
  • Drop by half teaspoon fulls onto a lightly greased cookie sheet, roll into balls.
  • Bake 10 to 12 minutes until slightly browned on bottom
  • Cool on wire rack
  • Keep dough in the fridge between batches
  • Frosting: Confectionery sugar and milk, 1 to 2 tsp almond flavor (or flavor of your choice), food coloring and colored sugar sprinkles

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