Yum,
these cookies! Little gems with just the right amount of sweetness and small
enough to grab a few and have no shame. Add to that a cup of tea and you’ll
have yourself one midday escape. Oh and plus they have sprinkles…..this undoubtedly
makes everything better. Duh
Only problem is….July- when a cup of
tea and cranking your oven sound like we’re off our rocker!
So maybe just wait to make these for
a rainy cool day……or send the recipe to someone, like me, who bakes in the
summer……or suck it up and put on a tank top and get crackin!
Or if you must, pin the recipe and
save for Christmas time. Being that the recipe makes about a million cookies,
you’ll definitely want to make these come December. It will be you: 1
overwhelming Holiday stress: 0
Can’t believe I was just writing
about Christmas…..ahh, enough of that…..Here’s to enjoying the sun, playing in
the heat and (maybe) having some cookies along with! Enjoy….
 |
| Tip: place newspaper underneath cookies with sprinkling to save yourself a mess |
Italian Ricotta
Cookies
Makes: about 4 dozen
Source: Family Friend
OBJ: TCW
be able to make one batch of cookies to feed a crowd
Ingredients:
½ lb
butter, room temperature
2 C sugar
½ tsp
salt
1 lb
Ricotta cheese
2 eggs
1 tsp
vanilla extract
Grated rind
of 1 orange
4 ½ C
flour
1 tsp
baking powder
1 tsp
baking soda
Icing:
2 C
confectionary sugar
¼ C
butter, melted
3 TBS
whole milk
½ tsp
vanilla extract
Multi-colored
sprinkles
Procedures:
Cookies:
1.
Preheat oven to 350 degrees and line cookie sheets with parchment paper
2. Cream
butter, add sugar and continue creaming.
3. Add
eggs, ricotta, vanilla and beat well
4. Sift
together flour, baking powder, baking soda, and salt. Add to batter along with
orange rind and mix well
5. Drop
by rounded teaspoonfuls onto baking sheet about 1 inch apart. Bake for about 10
minutes, or until edges are lightly browned. Let cool completely
Icing:
1.
Combine all ingredients until smooth consistency
2. Spread
icing on top of each cookie and add sprinkles
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