One cookie recipe that I didn't get to share was Angie Carbonetti's Ricotta Cookies. (Read about Angie Carbonetti) For years, I always made the round Italian cookies with anise, covered in icing and sprinkled with non-pareils. They were always good, but a little dry. One day while visiting Angie, I got to taste one of her Italian ricotta cookies. DEE-licious. They were like little yellow cakes that melted in your mouth. They were sweet, because of the icing, but were not over-powering. I will eat them quicker for breakfast than I will a muffin. I got to make them on Wednesday night but didn't get to blog the recipe. I did have them for breakfast on Thursday with a cup of coffee.
Now that the holidays are almost over, consider taking the time to make a batch of these cookies for next week. You can have them for dessert on New Year's Eve or breakfast on New Year's Day!
1 cup of butter
2 cups of sugar
1 pound of ricotta cheese (about 2 cups)
2 tablespoons of vanilla
4 cups of flour
1 teaspoon baking powder
1 teaspoon baking soda
Cream butter and sugar, add eggs, one at a time. Beat well. Blend in ricotta cheese and vanilla. Add dry ingredients to the cheese mixture, it will look sticky. Drop by teaspoonfuls on slightly greased cookie sheet. bake at 350 degrees for 10-12 minutes or until bottoms are slightly brown.
1 1/2 cups of confectioner's sugar (sifted)
Juice of one lemon (or 1-2 tablespoons of milk and 1 teaspoon of vanilla)
Mix confectioner's sugar and lemon juice (about 2 tablespoons...to icing consistency). Frost (I dip) tops of cookies and sprinkle with non-pareils. You can serve immediately or these do freeze well.