ITALIAN RICOTTA COOKIES

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

Time 20m

Yield 65-72 cookies

Number Of Ingredients 14

Ingredients

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

*** Explore more Italian Ricotta Cookies Recipes »

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