Italian Cookies II recipe

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Ingredients

½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
8 ounces ricotta cheese
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons butter, softened
2 cups confectioners' sugar
¼ teaspoon vanilla extract
1 ½ tablespoons milk

Nutrition Info

114.4 calories
carbohydrate: 17.9 g
cholesterol: 20.8 mg
fat: 4.1 g
fiber: 0.2 g
protein: 1.8 g
saturatedFat: 2.4 g
servingSize: -
sodium: 68.6 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  2. In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt, gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.

  3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

  4. In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

Recipe Yield

3 dozen

Recipe Note

This is a delicious moist cookie which is a favorite of ours. You'll love it.

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