Italian Christmas Cookies
Total TimePrep: 25 min. Bake: 15 min./batch + cooling
I made these for my orthopedic doctors practice and one of the doctors Dr. R loved them. He saw me in the downstairs lobby and said Dawn those cookies you made with the colored sprinkles were delicious. I had some leftover for our church coffee ann and they loved them.
Best ricotta cookies I've ever had! Got great feedback from everyone I gifted! They freeze and thaw very well too!
I married into an Italian family and have one cousin who doesn't eat sweets. We got him to try these and he said it reminded him of a cookie his grandmother use to make. I have requests for these at Christmas when I make all my different cookies. Vicky
VERY disappointed. Soft cake like cookie but no flavor. I had almond flavoring in pantry so I added it to the frosting for some flavor. I won't make these again.
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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.