Italian Christmas Cookies


1 cup butter, softened                                    1/4 cup butter, softened

2 cups sugar                                                   3 to 4 cups confectioners' sugar

3 eggs                                                               1/2 teaspoon vanilla extract

1 carton (15 oz ricotta cheese                     3-4 Tablespoons milk

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

In a mixing 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 the creamed mixture.

Drop by rounded teaspoonfulls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

FROSTING: In a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in refrigerator. YIELD: 8-1/2 dozen.

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Copyright © 2008 LME Company Rockford, IL