Italian Christmas Cookies Recipe
Italian Christmas Cookies Recipe photo by Taste of Home

Italian Christmas Cookies Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:51 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES: 51 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 carton (15 ounces) ricotta cheese
  • 2 teaspoons McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 3 to 4 tablespoons milk
  • Colored sprinkles

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.

Directions

  1. 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.
  2. 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.
  3. In a large bowl, butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yield: 8-1/2 dozen.
Originally published as Italian Christmas Cookies in Country Woman November/December 1999, p41

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.

Reviews for Italian Christmas Cookies

AVERAGE RATING
   (46)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 19, 2013

"I have been making this cookie at least since 2006. It is a hit every year. My size is larger than a tsp closer to a tbsp"

MY REVIEW
Reviewed Nov. 24, 2013

"These cookies are the best! So moist & delicious."

MY REVIEW
Reviewed Nov. 20, 2013

"this are easy to make and taste great, what more could you want in a cookie"

MY REVIEW
Reviewed Oct. 28, 2013

"I made this cookie last Christmas and everyone said it was absolutely delicious.I recently made it again for a baby shower but used only blue sprinkles (a boy) - everyone wants the recipe!"

MY REVIEW
Reviewed Oct. 24, 2013

"I have made these cookies for the past 2 yrs for the holidays. They are very moist and delicious. I just made several batches for my daughter-in-law's baby shower and used baby blue sprinkles in lieu of holiday. They were beautiful, wonderful and everyone enjoyed them! Last night I made a batch to bring for our trip to visit the expecting parents since they stated that "Nicholas Parker" (baby to be in 1 month) wanted some!!"

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