Baking, Cookies, Desserts, Holiday, Italian

Ricotta Cookies

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Ricotta Cookies. I’ve been making these guys forevs. The recipe comes from the Ye Olde Woman’s Civic Club of Hammonton Cookbook that lived in my mom’s kitchen for 40 years. They are requested by the fam for many occasion – holiday or religious festivity.

This batch is ginormous, so make them for a large crowd. They are quite perishable, so bake them close to when needed. Store on wax or parchment paper in a airtight container. I often store them in the fridge or a cool place.

The recipe calls for butter, but due to the fact that I was raised by a lifelong Weight Watcher, I make them with Imperial margarine as that is what my Mom always had on hand. I figured it’s best to just not mess with what works, and many peeps rave about my ricotta cookies made with Imperial margarine. LOL.

I do bake two sheets at a time and alternate them in the middle of the baking time. Let the cookies cool slightly before icing and sprinkling them.

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Ricotta Cookies
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Ricotta Cookies

Recipe by Rose Marie Ebert from The Woman's Civic Club of Hammonton CookbookCourse: DessertsCuisine: ItalianDifficulty: Medium
Servings

72

servings
Prep time

30

minutes
Cooking time

36

minutes

Ingredients

  • ½ lb. butter (2 sticks) The Jersey Girl uses Imperial margarine at room temp

  • 1 lb. ricotta cheese, room temp

  • 1 ¾ cup sugar

  • 2 eggs, room temp

  • 4 cups flour

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • 2 tsp. vanilla

  • 1 ½ cups confectioner’s sugar

  • 3 to 4 Tbsp. milk

Directions

  • Cream butter, add sugar and eggs one at a time and beat well. Add cheese and vanilla. Beat one minute.
  • Sift dry ingredients and add to mixture. Beat until combined.
  • Drop one teaspoon batter onto cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
  • Combine confectioner’s sugar and milk and dip cookies, let drip into bowl. Place on waxed paper to cool. If decoration is desired, after dipping cookies into icing, dip into colored sugar jimmies.

    Please Note: The Jersey Girl uses Imperial brand margarine instead of butter and extra large eggs. Make sure your butter/margarine, eggs and ricotta are room temperature. In addition, The Jersey Girl uses a spoon to spread the icing on the cookies, rather than dipping them.

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