Total Time: 50 min
Prep Time: 10 min
Cook Time: 40 min
This Christmas ricotta cookie recipe is great to make. Using holiday decorations they brighten up any dessert table.
- ½ cup Tillamook butter- softened
- ¼ cup Frigo ricotta
- 1 tsp McCormick vanilla extract
- 1 cup C&H pure cane granulated white sugar
- 1 Wilcox egg
- 2 cups Gold Medal flour
- ½ tsp Arm & Hammer baking soda
- ½ tsp Morton iodized salt
- Holiday decorations
Preheat oven to 350 degrees.
Blend butter with ricotta until creamy. Add vanilla, then sugar gradually, beating until blended. Finally add the egg.
Mix all the dry ingredients left together. Slowly mix the dry ingredients with the wet, until well blended. Drop by tablespoon onto a lightly greased cookie sheet. I separated the batter and mixed different holiday decorations into the batter. Decorate the Christmas ricotta cookie tops with more decorations.
Cook for 10 minutes, or until golden brown. Makes 30-36 cookies.
More about Ricotta Cookies
Ricotta dates back to the Bronze Age on the Italian peninsula. During the second millennium BC milk boilers were easily found and were unique to the area. These milk boilers were used to boil milk at high temperatures and so that the milk would not boil over.