12 Days of Christmas Cookies: Day 5 – Rita’s Ricotta Cookies

On the 5th day of Christmas, My True Love Made for Me – Five Ricotta Cookies

When we moved from Pennsylvania to Florida in 1983,  I met Rita.  She had also just moved to central Florida with her family from Philadelphia.  Over the years Rita’s family and mine have shared many holidays and much food.

Rita has introduced us to so many good recipes.  She has literally changed what we like to cook and eat, teaching me so much about Italian cooking that has now become our everyday way of cooking.

Each holiday Rita and I bake for our families sharing some of each recipe with the other.  One of our favorites is her ricotta cookies.  Our grand children also love these.  Our little 2-year-old munchkin ate 5 before I could even ice them this year.   The batter is easy to mix and cookies easy to bake.  Just ice, decorate and serve.  They freeze well.  The only warning I have for you is that this recipe makes so many cookies you will be wondering how your family will eat them all.  Not to fear; they will disappear.

Enjoy another one of our favorites.

Rita’s Ricotta Cookies

Ingredients:
1 lb Butter, softened
4 C sugar
2 tsp Vanilla
6 eggs
2 lbs whole-milk ricotta
6 cups flour
2 tsp baking soda
2 tsp salt

Icing:
1 lb powdered sugar
1/4 lb softened butter
1 tsp vanilla extract (or lemon, anise or almond extract)
Milk to smoothen (have about a cup on hand)

Cookie Directions:

Cream butter, sugar and vanilla together in mixer.

Add eggs and whole-milk ricotta cheese.  Mix together.

Blend in flour, baking soda and salt.

For each cookie, place one rounded teaspoonful of batter on parchment lined baking sheet, about 2 inches apart.

Bake at 350 degrees for 8-9 minutes. Remove from baking sheet and place on cooling rack.

While cooling, make your icing.

Icing Directions:
Mix powdered sugar with softened butter and vanilla extract

Add enough milk so icing is spreadable.

Decorating Directions:

Ice the top of each cookie, sprinkling colored sugar decorations each freshly iced cookie.  If icing dries, the colored sprinkles will not stick to cookie.

Let icing and sprinkles dry and place in air-tight container with waxed paper between each layer.  These also freeze well.

Roseddy

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Rita's Ricotta Cookies

ach holiday Rita and I bake for our families sharing some of each recipe with the other. One of our favorites is her ricotta cookies. Our grand children also love these. Our little 2-year-old munchkin ate 5 before I could even ice them this year. The batter is easy to mix and cookies easy to bake. Just ice, decorate and serve. They freeze well. The only warning I have for you is that this recipe makes so many cookies you will be wondering how your family will eat them all. Not to fear; they will disappear.

Ingredients:

Cookies:
1 lb Butter, softened
4 C sugar
2 tsp Vanilla
6 eggs
2 lbs whole-milk ricotta
6 cups flour
2 tsp baking soda
2 tsp salt

Icing:
1 lb powdered sugar
1/4 lb softened butter
1 tsp vanilla extract (or lemon, anise or almond extract)
Milk to smoothen (have about a cup on hand)

Directions:

Cream butter, sugar and vanilla together in mixer.

Add eggs and whole-milk ricotta cheese. Mix together.

Blend in flour, baking soda and salt.

For each cookie, place one rounded teaspoonful of batter on parchment lined baking sheet, about 2 inches apart.

Bake at 350 degrees for 8-9 minutes. Remove from baking sheet and place on cooling rack.

While cooling, make your icing.

Icing Directions:
Mix powdered sugar with softened butter and vanilla extract

Add enough milk so icing is spreadable.

Decorating Directions:
Ice the top of each cookie, sprinkling colored sugar decorations each freshly iced cookie. If icing dries, the colored sprinkles will not stick to cookie.

Let icing and sprinkles dry and place in air-tight container with waxed paper between each layer. These also freeze well.

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

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