Italian Ricotta Cookies

 

 

Dry                                                                            Wet

 

4 cups all-purpose flour                                               1 cup butter, softened

 

1 tsp baking soda                                                        2 cups granulated sugar

 

1 tsp salt                                                                      3 eggs

 

2 tsp vanilla

 

15 ounce carton ricotta cheese (2 cups)

 

 

Preheat oven to 350 degrees. Lightly grease cookie sheets.

 

In large mixing bowl, beat granulated sugar and butter with electric mixer until combined. Add the eggs and 2 tsp vanilla. Beat until creamy. Mix the 3 dry ingredients together. Mix butter/sugar mixture with ½ of dry ingredients until well blended. Stir in remaining flour mixture and ricotta cheese. Drop the dough by rounded tablespoons (or use meatball scoop) onto cookie sheet about 1-2 inches apart. Bake in oven 12-14 minutes or until bottoms of cookies are browned. The cookie tops should not be brown. Transfer cookies to wire racks to cool.

 

Frosting (optional)

Beat together one 3-ounce package cream cheese (softened), ½ cup margarine or butter, and 1 tsp vanilla until light and fluffy. Gradually add 1 cup sifted powdered sugar and mix well. Spread frosting on the cooled cookies. Store frosted cookies, covered, in the refrigerator or may freeze until ready to eat. May want to make and freeze frosting and frost cookies when desired before eating.