Italian Christmas Cookies
A single batch of these mouthwatering cookies is never enough. Adding ricotta cheese to the batter makes the morsels extra moist.
Photo: Taste of Home
| Servings|| Prep Time|| Cook Time|
| 8-1/2dozen|| 25minutes|| 10minutes per batch|
| Servings|| Prep Time|
| 8-1/2dozen|| 25minutes|
| Cook Time|
| 10minutes per batch|
- In a bowl, cream butter and sugar. Add the eggs, one 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 rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
- In a large bowl, cream butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
2 each: 150 calories, 6g fat (3g saturated fat), 28mg cholesterol, 131mg sodium, 23g carbohydrate (15g sugars, 0 fibre), 2g protein.
Originally published on Taste of Home.