Italian Cookies II Recipe

Ingredients
<br>- ½ cup butter, softened
<br>- 1 cup white sugar
<br>- 2  eggs
<br>- 1 teaspoon vanilla extract
<br>- 8 ounces ricotta cheese
<br>- 2 cups all-purpose flour
<br>- ½ teaspoon baking soda
<br>- ¼ teaspoon salt
<br>- 2 tablespoons butter, softened
<br>- 2 cups confectioners' sugar
<br>- ¼ teaspoon vanilla extract
<br>- 1 ½ tablespoons milk
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
<br>step 2: In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
<br>step 3: Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
<br>step 4: In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.
<br>


Ingredients
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 8 ounces ricotta cheese
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons butter, softened
- 2 cups confectioners' sugar
- ¼ teaspoon vanilla extract
- 1 ½ tablespoons milk

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
step 2: In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
step 3: Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
step 4: In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

Mastodon Share