ITALIAN CHRISTMAS COOKIES
A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. -Doris Marshall, Strasburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool. , In a large bowl, cream together butter, confectioners' sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN RICOTTA COOKIES
Soft and fluffy, melt-in-your-mouth cookies made with rich ricotta (for moisture and flavor) and finished with a sweet glaze.
Provided by Jaclyn
Categories Dessert
Time 1h20m
Number Of Ingredients 14
Steps:
- For the cookies:
- In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).
- Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix just until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
- Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat (I don't recommend using dark non-stick pans for this recipe since the bottoms will already become pretty golden. Dark pans brown more than uncoated pans do).
- Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.
- For the glaze:
- In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).
SICILIAN CHRISTMAS RICOTTA COOKIE (CUDDUREDDI DI RICOTTA)
Make and share this Sicilian Christmas Ricotta Cookie (Cuddureddi Di Ricotta) recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Directions:.
- Mix the flour, egg yolks, ricotta, sugar and grated orange peel (do not use water).
- Roll the dough and cut into 3 inch pieces (thickness of a finger).
- Fry the pieces in olive oil and let cool.
- Strew with melted honey or chocolate and sprinkle with cinnamon. Serves 6.
- That's it!
Nutrition Facts : Calories 290.3, Fat 11.4, SaturatedFat 6.8, Cholesterol 94, Sodium 66.7, Carbohydrate 35.8, Fiber 0.5, Sugar 19.1, Protein 11.3
RICOTTA COOKIES III
This is a delicious light & fluffy cookie with a hint of lemon in the frosting. The ricotta cheese gives them a heavenly texture.
Provided by Lisa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 28.4 g, Cholesterol 21.2 mg, Fat 5.5 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 80.3 mg, Sugar 18.3 g
ITALIAN RICOTTA COOKIES
Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield About 6 dozen
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams
SICILIAN HOMEMADE RICOTTA CHEESE
This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.
Provided by Orcashottie
Categories World Cuisine Recipes European Italian
Time 55m
Yield 20
Number Of Ingredients 5
Steps:
- Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
- Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
- Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
- Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 11.8 g, Cholesterol 54.1 mg, Fat 15.6 g, Protein 8.4 g, SaturatedFat 9.4 g, Sodium 426.6 mg, Sugar 11.2 g
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