Ricotta Sugar Cookie: Tradition with Desert

Traditions are great. They keep family ties strong, friendships interesting and memories cherish able. But when you’re newly married or starting a family, you realize some traditions need to end, some need to continue and some need to form.
When I married my husband seven years ago, it was apparent to me that I needed to start our own traditions.  I had recently moved 2,000 miles from my family, and starting our own family traditions was a way I could plant new roots. So my search began.

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Other than a family gathering, church and the EGG-cademy awards (I bet you want to know what this is about!) I didn’t grow up with any other traditions around Easter. I am Southern Baptist, so the Mennonite tradition of Paska was a whole new food to discover (I only tired it for the first time two years ago). And I love it! I honestly enjoy all sweets.
I wanted to do something that was easy enough to make and enjoyable to involve children  once we started a family. I didn’t realize I had hit a recipe jackpot! It has become my families favorite cookie, and has been shared among many family and friends. I’ll be dumbfounded if you don’t find this cookie is irresistible. So here ya go, and if you say it like Giada De Laurentiis,  it’s even better!

Italian Ricotta Easter Cookie

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1.5 tsp. almond extract
8 oz ricotta cheese
2 cups flour
1/2 tsp. baking soda
1/4 tsp. saltICING
2 tbs butter
1/2 tsp vanilla
2 cups icing sugar
1 1/2 tbs milk
Dainty Sprinkles Co. sprinkles to decorate (mermaid dreams featured here)Heat oven to 350 F convection bake. Cream together butter, sugar. Beat in eggs, add vanilla, ricotta and almond extract. Combine flour, baking soda and salt. Baked 10-12 minutes**. Cool completely. Cream together icing ingredients and frost cookies. Decorate. Enjoy!

**Note: The cookies form best when rolled into balls rather than scooped from a cookie cutter. You will get a nice soft crust this way, and it makes for a prettier presentation. Lightly flour your hands (very important to avoid sticking) and roll into balls. Place on a cookie sheet with parchment paper, these cookies like to burn on the bottom, so check constantly after first 10 minutes and add 1-2 minute intervals if more time is needed.

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