Title: Ricotta Cookies
Yield: 100 cookies
Cooking time: 10 minutes
Category: Dessert
Rating: 5/5 stars
Source: Grandmere
Preheat oven to 350°F.
Mix the flour, salt, and baking powder. (The original recipe specifies 2 heaping teaspoons of baking powder.)
In another bowl, cream the butter with the eggs, sugar, vanilla, and ricotta. Add the flour mixture.
Use a small meatball scoop, or roll the dough to make balls the size of walnuts. Place on greased
cookie sheets.
Bake for 10 to 15 minutes in the middle of the oven. The cookies will be slightly browned on the
edges when done. Cool.
Top with icing and refrigerate.
These are our family's favorite Christmas cookies. They will spoil if left
at room temperature for more than a day or two.
We usually make several flavors of icing using confectioner's sugar mixed
with a few drops of a liqueur or aperitif and a drop or two of food coloring.
Our traditional combinations are:
Pernod yellow (or uncolored)
Cointreau orange
Chambord purple
Amaretto blue
Kirsch red
Creme de menthe green
Creme de cacao brown
Nutritional information reflects amount per cookie.
Calories 60
Total Fat (g) 2
Saturated Fat (g) 2
Cholesterol (mg) 11
Sodium (mg) 57
Total Carbohydrate (g) 8
Dietary Fiber (g) 0
Sugars (g) 4
Protein (g) 1