Italian Christmas Cookies
Total TimePrep: 25 min. Bake: 15 min./batch + cooling
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Nice texture, flavor from my old neighborhood.
Quick and easy, family and friends loved them.
How much anise would you use in this recipe?
A nice sweet soft cookie. I expected them to come out rounder and not spread as much as they did. I used 4 cups of Confection sugar and had to add a bit more milk. The recipe does not state that the frosting needs to be beaten with a beater but that was what I did and it worked out well. Had some left over after icing the cookies. Not a hard recipe but time consuming mostly because it makes so many cookies. And the icing and sprinkling takes awhile.
Made these cookies yesterday and they are so good. Used real butter and followed the recipe except for the frosting. Used 4 cups of confectionery sugar, 6 tbs of butter and added milk until correct spreading consistency and a good quality vanilla. Do not use low fat ricotta cheese. May try lemon zest in cookies next time for variation.
I made them a few times and added lemon zest to the mix and to the glaze and they tasted fantastic!
The only good thing about these cookies is the texture. The flavor is quite bland. Will probably not make again.
These moist, cake-like cookies were flying off the cooling rack before they were even frosted! Makes a nice big batch and freeze well too.
I lost my great-grandmother's recipe for ricotta cookies, and have been looking for something similar...these are as close as it comes! Nonna always used almond or anise flavoring, so I added 2 tsp almond emulsion. As soon as they were out of the oven, it was like I was in Nonna's kitchen again! So good! I'll try the anise next time. Thank you so much for posting this recipe and giving me the opportunity to reconnect with the past!