Italian Ricotta Cheese Cookies
Traditionally made at Christmas and handed down through the Italian side of my daughter’s family, this recipe has been adjusted through the years, resulting in the ultimate ricotta cheese cookie.
1 cup organic butter (2 sticks) softened
2 cups organic sugar
1 pound ricotta cheese (15oz. container)
3 teaspoons anise extract
3 ½ cups unbleached flour
½ cup almond flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 pound confectioners powdered sugar
½ cup butter (1 stick) softened
1/3 cup milk or half & half
1 teaspoon vanilla
Preheat oven to 350. Cream together butter, sugar, ricotta, and anise in a large bowl. Beat in eggs. Mix dry ingredients together and add to creamed mixture. Drop by teaspoon onto greased cookie sheet. Bake 15 minutes or until lightly browned on bottom. Cool completely or refrigerate overnight. Whip together frosting ingredients and frost each cookie. Store in single layers. Makes approximately 4 dozen.