Submitted by Kat Kinsman
Preheat oven to 350 degrees F and lightly grease large cookie sheets.
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 dough forms.
Using two tablespoons drop dough onto cookie sheets about 2 inches apart. Bake for 15 minutes or until cookies begin to turn golden. Remove cookies to wire rack to cool.
In small bowl stir confectioners sugar milk and lemon juice until smooth. With a small metal spatula or knife spread icing on cookies and top with sprinkles. Set aside to allow icing to dry and harden.
Jessica Hulett shares the story of her Grandmother's Italian Ricotta Cookies at Festive Family Feasts
This recipe has been added to the following public cookbooks:
jacki's,
my cookbook,
my cookbooks,
Yummy, Fast, and Easy Smith Family Recipes,
joanndream
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | schony88
05/17/09 11:49 AM | FABULOUSFABULOUS COOKIES, TOOK TO WORK, RAVE REVIEWS!! |
| ★ ★ ★ ★ ★ | rkirtis2007
04/15/09 10:18 AM | Wonderful Cookies!I made these cookies for Easter and everyone loved them. They were a hit! |
| ★ ★ ★ ★ ★ | epattyj
01/15/09 12:44 PM | A new family favorite!!!I used bottled lemon juice and found the lemon flavor to be a perfect balance. These cookies came out amazing. They were moist and sweet and I could not keep them on the table. I have to make another batch because my daughter never even got a chance to taste them they disappeared so fast. The fact that they are sooo easy to make is also a BIG plus! |
| ★ ★ ★ ★ ★ | fourcaratqt
01/09/09 09:29 PM | AwesomeI followed the recipe exactly as it is. It made 4 1/2 dozen cookies. They went like crazy!! Just a tip I found....When I made the icing it was more of a glaze so I dipped the tip of the cookie in the glaze and it drizzled down and was perfect and very fast to glaze. My cookies came out looking great since I used my rounded tablespoon measuring spoon and a regular teaspoon to scoop out all the batter. Perfect....will make for years to come. |
| ★ ★ ★ ★ ★ | Jimcamcar
01/07/09 07:51 PM | These were the winner!!Well not only were these easy to make they were delectable!!! Reminded me very much of a cookie that one of my Italian Great Aunts used to make. Everyone loved them. So light and fresh tasting. My first batch was brought to a cookie swap and I won first prize for them! I concur with those who said you need to double the icing recipe. I also added fresh orange juice, and some of the rind from both the orange and lemon I juiced. Terrific recipe that will be added to my repetoire!!! |
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