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Italian Christmas Cookies

"A single batch of these mouthwatering cookies is never enough," attests Doris Marshall of Strasburg, Pennsylvania. "I usually make one to give away and two more to keep at home. Adding ricotta cheese to the batter makes the morsels extra moist."—Doris Marshall, Strasburg, Pennsylvania

51 ServingsPrep: 25 min. Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles

Directions

In a bowl, cream butter and sugar. Add the eggs, one at a time,
beating well after each addition. Beat in ricotta and vanilla.
Combine flour, salt and baking soda; gradually add to creamed
mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
Bake at 350° for 10-12 minutes or until lightly browned. Remove
to wire racks to cool.
In a bowl, cream butter, sugar and vanilla. Add enough milk until

2 of 2

Italian Christmas Cookies (continued)

Directions (continued)

frosting reaches spreading consistency. Frost cooled cookies and
immediately decorate with sprinkles. Store in the refrigerator.
Yield: 8-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 150 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 131 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.