Monday, December 21, 2009

Christmas (12/25/09)

Grandma Dorie Carroll’s Italian Ricotta Cookies

Makes 6 dozen


1 cup butter, softened

2 cups sugar

1 15-ounce container ricotta cheese

2 1/2 teaspoons vanilla extract

2 large eggs

4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 cups confectioners sugar

1 tablespoons fresh lemon juice

2 tablespoons milk


1. Preheat oven to 350 degrees F. Lightly grease large cookie sheets.

2. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy. Add ricotta, vanilla, and eggs and beat until combined. Add flour, baking powder and salt and beat until a dense dough forms.

3. Form dough into balls, 1 tablespoon each. Set on cookie sheets about 2 inches apart. Bake for 15 minutes or until cookies just begin to turn golden. Remove cookies to wire rack to cool.

4. In small bowl, stir confectioners sugar, milk and lemon juice until smooth. If frosting is too thick, add additional milk. With a small metal spatula or knife spread icing on cookie. Set aside to allow icing to dry and harden.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.