I was introduced to these Italian ricotta cookies by a family friend and goodness they are good. I make them during the holidays season and they are a hit wherever we go. Be sure to print this one out and save. It’s a keeper!

Ricotta cookies:

2 sticks room temp butter (salted butter)

1 cup ricotta cheese

1 cup sugar

2 eggs

4 cups flour

1 tsp. Baking soda

1 tsp. Salt

1 tsp. Vanilla

Cream together butter, sugar and ricotta til smooth. Add eggs and vanilla, then flour, salt and baking soda.

Roll into 1” balls and bake approx. 7-10 mins at 350 degrees depending on your oven. You want to make sure they are baked and not raw, but you DONT want to brown the bottoms too much. They should be just barely tan on the bottom.

Cool COMPLETELY and then dunk tops in icing mixture.

Icing: about 2 cups confectioners sugar, add only drop at a time of water and stir until a thick icing forms. I usually add 1/4 tsp ALMOND flavoring to this.

Make the icing a thick consistency so it doesn’t run off the cookies. After you dunk the tops, put cookies on a cookie sheet in fridge for about 30 mins to set the icing. Then you can pack and freeze or just eat! Makes like 60 cookies.

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