Italian Christmas Sugar Cookies Recipes

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ITALIAN CHRISTMAS SUGAR COOKIES



Italian Christmas Sugar Cookies image

I can't even remember where I learned this recipe, I have been making them for 20 + years, every christmas, my family loves them. Using ricotta in the batter makes them so soft and almost cake like..

Provided by paula payne

Categories     Cookies

Time 30m

Number Of Ingredients 10

1 c soft butter (2 sticks)
2 c sugar
2 tsp vanilla extract
1 15 oz container of ricotta cheese
4 c all purpose flour
1 tsp salt
1 tsp baking soda
1 container of vanilla frosting
christmas sprinkles
3 eggs

Steps:

  • 1. Combine : butter, sugar, eggs , vanilla then add ricotta and mix well.
  • 2. Add the dry ingredients flour, salt, baking soda. Mix well and drop by tablespoons onto a cookie sheet lined with parchment paper, or a greased cookie sheet.
  • 3. Bake 350* 10 minutes or so, just barely lt golden on the edges..remove to cooling rack.. Cool completely before putting vanilla frosting on top, then add sprinkles, if you have any left store in fridge...

ITALIAN CHRISTMAS COOKIES



Italian Christmas Cookies image

If you're looking for a global spin on Christmas sugar cookies, this classic Italian version, made with lemon and ricotta, is one you won't want to miss.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 54

Number Of Ingredients 13

2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
1/3 cup whole milk ricotta cheese (from 15-oz container)
2 teaspoons grated lemon peel
2 eggs
1 teaspoon vanilla
2 1/4 cups powdered sugar
3 to 4 tablespoons lemon juice
Betty Crocker™ gel food colors, as desired
Betty Crocker™ candy sprinkles, as desired

Steps:

  • Heat oven to 350°F. In small bowl, stir flour, baking powder and salt.
  • In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 30 minutes.
  • Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 10 g, TransFat 0 g

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