Christmas Cookie Teaser!! Ricotta Cookies!

First off on a side note, I am in Nebraska.  I moved here from Jersey.  I wore a PENN State sweatshirt into Walmart, the Huskers are playing them today.  Oh the looks!  I was in all my glory.  My sister was sure her tires would be slashed when we got done.  Oh these NE people and their beloved Huskers.  Weird!

Is it really almost Thanksgiving?  Acck!  You know that means Christmas is right around the corner.   I was i the store today and was greeted by a 20 foot Christmas tree and Elvis singing, "Blue Christmas".  Not just some nice instrumental holiday music, no, they brought out the big guns, ELVIS.  Ok, I get it!


I decided it was time to give you an easy, delicious cookie recipe.  Some people start making them so early and in case you are one of those people, here is a new one!  For the record I am NOT a ricotta cheese fan.  My husband could eat it with a spoon right out of the container and for the record, HE HAS.  I am not a huge fan of ricotta in cannolis either but,  I have been making these cookies for a long time.  They are sort of like the softest, most delicious sugar cookie you have ever had but they are so much better.  It makes a large batch and trust me when I tell you the dough looks *and tastes* good enough to eat the whole thing.  I mean, not that I ever eat cookie dough...just tasted some one time a few years ago..... :)  It is this gorgeous, creamy white and looks like thick whipped cream!

Let me go over a few things you could change up if you needed or wanted too.  Now, you COULD use cream cheese instead of Ricotta.  Now, I don't know WHY you would do that, but in an emergency situation I would approve it. :)  You could also use half cream cheese and half ricotta.  Like I said, these are RICOTTA cookies so that is what I recommend.  Also for the glaze on top, you could use lemon or orange juice in place of the milk, or add some zest.  You can also ALWAYS use a flavored liquid creamer as well.  It's up to you, I am a traditional girl, so tradition is what I roll with.  Also I will give you the amount of milk I use but it really is your taste, if you want to drizzle it or make it thicker like a frosting.


RICOTTA COOKIES

• 2 cups white sugar
• 1 cup butter, softened
• 15 ounces ricotta cheese
• 2 teaspoons vanilla extract
• 2 eggs
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 1/2 cups confectioners' sugar
• 3 tablespoons milk, juice, or flavored creamer
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• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
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• In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes) This step is very important, no cheating! Reduce speed to medium and beat in the ricotta, vanilla and eggs.
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• Add flour, baking powder and salt; beat until dough forms.
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• Drop dough by level tablespoons,I use a small cookie scoop,  about 2 inches apart; onto the prepared baking sheets. Bake for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
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• When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies or dip.

Dipping cookies

Enjoy these delicious cookies!  I am sending some into work with my husband tonight!!

Your "it's almost Christmas cookie time" chefwannabe

Chris