Sicilian Christmas Ricotta Cookie Cuddureddi Di Ricotta Recipes

ITALIAN CHRISTMAS COOKIES

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.

SICILIAN CHRISTMAS RICOTTA COOKIE (CUDDUREDDI DI RICOTTA)

Steps:

• Directions:.
• Mix the flour, egg yolks, ricotta, sugar and grated orange peel (do not use water).
• Roll the dough and cut into 3 inch pieces (thickness of a finger).
• Fry the pieces in olive oil and let cool.
• Strew with melted honey or chocolate and sprinkle with cinnamon. Serves 6.
• That's it!