Italian Christmas Cookies
Italian Christmas Cookies are the perfect secret weapon for the office or family baking contests! Surprise everyone with these moist, full of dairy goodies which will melt in their mouths. What better way to support your local dairy farms than to use oodles of their products during the holidays?
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Italian Christmas Cookies
From the kitchen of Kim Billman, AJCA Director of Communications
Servings 7 dozen
Ingredients
Cookies
- 1 cup Butter softened
- 2 cups Sugar
- 3 Eggs large
- 1 carton Ricotta cheese 15 ounces
- 2 tsp Vanilla extract
- 4 cups All-purpose flour
- 1 tsp Salt
- 1 tsp Baking soda
Frosting
- ¼ cup Butter Softened
- 3 to 4 cups Confectioners' sugar
- ½ tsp Vanilla extract
- 3 to 4 tbsp Milk
- Colored sprinkles
Instructions
- In a bowl, beat cream 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 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 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.
Notes
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