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  • Claudia Lamascolo

    Traditional Ricotta Italian Cookies: A Timeless Recipe

    1 days ago

    These cookies have several names you may also be familiar with Italian Ricotta Lemon Drops, or have had them with Anise, or Lemon flavors Cookies, we just often called ricotta wedding cookies for an Italian tray assortment.

    My mom and grandma made these delicious cookies in large quantities for many family members who asked for them for anniversaries, baby showers, graduations, and other events. These cookies can be made in any flavor but the most popular are lemon and anisette. Our cookie recipe is over 100 years old and still, the best go-to recipe in my collection year after year for Italian Cookies.


    https://img.particlenews.com/image.php?url=1ZLqG5_0vX5oZTw00
    Ricotta cookies with chopped pistachios via @Whats Cookin Italian Style Cuisine.comPhoto byClaudia Lamascolo


    Shopping List

    • 1 cup butter (225 grams) softened
    • 2 cups of sugar (200 grams)
    • 15 ounces of ricotta (1 pound - 470 grams)
    • 2 large eggs
    • 2 tablespoons of vanilla extract
    • 4 cups of AP flour (550 grams)
    • 1 tablespoon of baking powder
    • 1 teaspoon of salt
    • extracts: anise or almond in the cookie instead of lemon if you wish
    • Optional: crushed pistachios or sprinkles for the top of icing
    • Frosting or Glaze: 4 cups of powdered sugar, Fresh lemon juice to make a free-flowing icing

    Directions:

    1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
    2. Cream the butter and sugar using a mixer.
    3. Add the ricotta, eggs and extract.
    4. Mix the dry ingredients: flour, baking powder and salt. Slowly add the dry ingredients to the cream until you have a soft but sticky dough
    5. Roll into balls and place on the cookie sheets..
    6. Bake at 350 till brown around 8 to 12 minutes.
    7. Cool.
    8. Frost with a thin glaze of powdered sugar and lemon juice or water.
    9. Sprinkle with candies or chopped nuts.
    10. Note: the frosting can be tinted or left plain
    11. Garnish Note: When frosting the cookies add various candy sprinkles while the frosting is still wet.
    12. This recipe makes around 80 cookies ( 1 inch in size)

    Try Some Other Favorite Cookie Recipes

    Cucidati Fig Sicilian Cookies

    24 One-Stop Cookie Shop

    Fried Bow Tie Cookies

    25 Holiday Cookies

    Italian Butter Cookies


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