Italian Grandmas Ricotta Cookies Recipes

ITALIAN RICOTTA COOKIES

Steps:

• Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
• Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
• Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

RICOTTA COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly browned.
• In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

GRANDMA'S ITALIAN PIZZELLE COOKIES

Steps:

• Preheat a pizzelle iron according to manufacturer's instructions.
• Beat eggs, sugar, and butter together using an electric mixer. Add flour and extracts; beat until combined.
• Spray the inside of iron lightly with cooking spray.
• Drop batter by teaspoonfuls into the center of each pizzelle grid. Close lid and bake until steam stops and cookies are light golden brown, 45 to 60 seconds.
• Peel pizzelle off using a fork and lay flat on a newspaper. Sprinkle with powdered sugar while warm and let sit for 1 minute. Dust the other side. Repeat with remaining batter to make about 30 cookies.

GRANDMA DORIE’S ITALIAN RICOTTA COOKIES

Steps:

• Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. 2. Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week. 3. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks. 4. Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.