Thursday, December 6, 2012

Italian Ricotta Cookies

It's day 5 of my 25 Days of Cookies series, what do you all think so far?!

Today's cookie is one I tried at work.  My cube-mate Stephanie of Just Us Gals blog brought these in to share with the office.  She broke them out nice and early, and I hoarded them at our desk until I could take a couple pictures (and a couple cookies for myself, hah!)

These are great; ingredients are simple and you likely have almost everything you need at home, and they aren't overly sweet so you can have them for breakfast like I did, or dessert.  The cookies come together quickly, and the following recipe makes about 6 dozen.  If you can't see yourself eating that many cookies, bring the extras to work.  Your coworkers will love you, trust me!

Italian Ricotta Cookies
Baked by Stephanie's roommate, Hayley
Recipe by Hayley's friend Liz' grandmother who is from Italy
Thank you to both Hayley and Liz for sharing your cookies and your recipe!!

Blend 2 sticks of margarine, 2 cups of sugar and 15oz of ricotta cheese.  Add 2 beaten eggs, 2 tsp. of vanilla, 4 cups of four, 1 tsp of baking soda, and 1 tsp of salt.  Drop by teaspoon on a cookie sheet.  Bake at 350F for about 15 minutes or until the bottoms are brown. 

The original recipe calls for an icing glaze made by mixing powdered sugar and slowly mixing in nonfat milk until the powdered sugar turns into a thick liquid.  Drizzle the glaze on top of the cookies once they have cooled, then sprinkle with coconut shavings.  If you don't like coconut, powdered sugar on top (like the ones pictured) tastes great too!

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