One of the most memorable traditions in my house growing up is the cookies that my mother made every year. She started weeks ahead of Christmas day and baked hundreds of cookies of many varieties. When I got married my wife continued the same tradition and does most of the same recipes she got from my mother. We give them as gifts to our friends and neighbors but we all get our fair share!

This is just one of the recipes, but it’s my favorite!

Italian Ricotta Christmas Cookie Ingredients:

1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners’ sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles

Italian Ricotta Christmas Cookies:

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking powder; gradually add to creamed mixture.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator or freezer. Makes 8-1/2 dozen.

Ciao! Mike.