ITALIAN RICOTTA COOKIES

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Italian Ricotta Cookies image

This recipe contains the grated rind of one orange. Almost 6 dozen cookies. The frosting has orange juice instead of milk. Place cooled cookies in glass jars with lids and freeze. Perfect for gift giving. I save pickle jars for filling.

Provided by Montana Heart Song

Categories     Drop Cookies

Time 20m

Yield 65-72 cookies

Number Of Ingredients 14

1/2 lb butter
2 cups sugar
1/2 teaspoon salt
1 lb ricotta cheese
2 eggs
1 teaspoon vanilla extract
1 orange, zest of
4 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups confectioners' sugar
1/4 cup butter
3 tablespoons orange juice
1/2 teaspoon vanilla extract

Steps:

  • Cream butter and sugar and salt.
  • Add eggs and ricotta cheese, vanilla and grated orange rind.
  • Sift flour, baking powder, baking soda together in another bowl.
  • Add to batter in three additions.
  • Preheat oven 350*.
  • Drop by teaspoon of dough on ungreased cookie sheet.
  • Bake 10 minutes until edges lightly browned.
  • Cool on racks.
  • Mix frosting ingredients. Spread on cool cookies.

Nutrition Facts : Calories 116, Fat 4.7, SaturatedFat 2.9, Cholesterol 18.7, Sodium 94.9, Carbohydrate 16.8, Fiber 0.2, Sugar 9.9, Protein 1.9

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