As the holiday season approaches, the air fills with the scent of pine, cinnamon, and the promise of cherished family traditions. Among the delightful confections that grace my dessert table during this festive time of year, is my Italian Ricotta Cookies. In fact, I simply refuse to go through this season without them!
These soft, pillowy cookies, infused with the rich creaminess of ricotta cheese, and topped with my irresistible Vanilla Buttercream Frosting are a celebration of flavor and texture that evoke memories of festive gatherings and joyful laughter. With a sprinkle of holiday cheer and a dash of tradition, these cookies are not just a dessert; they are a heartfelt gift to share with loved ones. Join me as we explore the steps to creating a batch of these delicious cookies that will undoubtedly become a beloved addition to your holiday celebrations!
Ingredients
COOKIES
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon Himalayan pink salt
- 2 sticks salted butter
- 16 ounces Galbani ricotta cheese (whole milk)
- 2 teaspoons vanilla extract
- 2 cups sugar
- 3 eggs
VANILLA BUTTERCREAM FROSTING
- ½ cup vegetable shortening
- ½ cup salted butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 Tablespoons milk or heavy cream
Optional: Sprinkles
For this recipe and so many more, visit my blog at:
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link:skysthelimitlifestyle.com/product/skys-the-limit-chic-cuisine-e-cookbook/
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Sarah K. Young
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