Typical. I say goodbye for a week or two and then remember something left undone.
I wanted to repost my cookie recipe as a little holiday gift. So here it is – NEWAND IMPROVED WITH PICTURES!
A long time ago, my friend Nancy and I offered to make desserts for a holiday party we were attending. She suggested that we use a cookie recipe she got from the Italian grandmother of one of her childhood friends.
We made the cookies, and then life as I knew it changed forever (as far as cookies go, that is).
We continued to make these cookies every holiday season after that. Even now that we’ve lived in different states for many years (and for a while on different coasts), we still maintain this holiday cookie baking tradition. As far as we know, the cookies don’t even have an official name. We call them Italian Christmas Cookies – but that’s not really accurate. They are not supposed to be holiday specific – we just choose to reserve them for holiday baking.
The cookies have become famous among people that know us and know of us (and are usually referred to as “the cookies”). And the coveted recipe has been gladly provided to anyone who requests it. We are also famous for our generosity.
I mentioned these cookies recently in one of my posts and wasn’t surprised to receive requests for the recipe. Instead of e-mailing it out upon request, I thought I’d just post it on my blog. So honor of the season of giving, I’m giving you…the gift…of Italian Christmas cookies. I know! Last week it was Redneck Neighbor, this week it’s cookies, every week it’s December giveaways… What can I say? I’m a giver.
But back to those cookies…
Italian Ricotta Cookies
Preheat oven to 350 degrees
Combine the following in a bowl (in order):
1 stick (8 tbs) and 1 tbs butter
*Note: Cream butter before adding other ingredients.
1 cup ricotta cheese
1 tsp vanilla
1 egg
1 cup sugar
2 cups flour
½ tsp salt
½ tsp baking soda
Arrange tsp size drops on cookie sheets (space 2 inches apart)
Bake for about 10 minutes
*Notes: The original recipe states 15 minutes. But it came from an old Italian lady who was probably working with a 1950s oven, so I doubt more than 10 minutes is necessary. I’ve found that my cookies are done in 6-8 minutes. They can burn easily so make sure to check them early. Since all ovens are different, I suggest doing a test batch of a few cookies the first time you try the recipe. They should remain pale on top but will be firmer to the touch when done. If you notice them browning a little – they are definitely done.
Makes approximately 48 2-inch cookies
Icing (optional – but HIGHLY recommended)
Warm 1 tbs and 1 tsp of skim milk in a sauce pan
Add 1 cup of confectioners sugar and ¼ tsp vanilla
Once the mixture has thinned (should be thin enough to drizzle over cookies), it is ready to use.
*Notes on icing: This icing dries very quickly, so you have to use it immediately. I’ve had the best results when I’ve kept the saucepan over a very low heat and held cookies over the pan to ice them.
Just watch your fingers. Molten sugar can give you a nasty burn. Also try to be exact about the measurements – whenever I add a little extra milk the results are disastrous. If it’s too thin it won’t dry. Finally – I usually make a double batch of icing for each single batch of cookies. I’ve never been able to stretch the original icing recipe enough to ice all 48 cookies.
Enjoy!
And NOW I’ll see you in 2010!
-Kate
