Many Christmas traditions begin in the kitchen, and one of the most popular is making cookies. These holiday treats, suitable for gatherings of all sizes, are a family link to the past and a bridge to the future — memories made and those yet to come.
These cookies are from my pamphlet-style cookbook, "Christmas Cookies ‘Round the World," available at cedarfort.com.
A Christmas tradition in Italian homes, ricotta cookies are very soft and moist with a delicate and original taste.
1/2 cup butter, softened
1 cup sugar
1/2 (15-oz.) pkg. ricotta cheese
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/8 cup butter, softened
2 cups confectioners' sugar
1/4 tsp. vanilla extract
2-3 Tbsp. milk
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 soda and; then gradually add to creamed mixture.
Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10 minutes or until lightly browned. Remove to wire racks to cool.
To make the frosting: In a bowl, cream butter, sugar, and vanilla. Add enough milk until frosting reaches spreading consistency.
Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Makes four dozen.