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Italian Christmas Cookies

 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 King Arthur Unbleached 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.
Nutritional 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.