LUCY'S RICOTTA COOKIES
- Preheat oven to 350 degrees
- 1/2 pound butter or magerine
- 2 cups of sugar
- 2 eggs
- 1 pound ricotta
- 1 teaspoon Anise, Vanilla or Lemon extract (I use Anise oil, it is more potent)
- (Anise oil can be purchased at Alfredo Aiello's on Rte. 53 Norwell, or in the North End)
- 4 cups of flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Blend all of your dry ingredients together in a seperate bowl.
In a large bowl:
Cream butter and sugar, add eggs (one at a time) and beat well.
Blend in ricotta, add your extract.
Mix in dry ingredients and mix well.
Drop by spoonfuls onto ungreased cookie sheet. (I use parchment paper on cookie sheet, for even baking)
Bake for 10 to 12 mins. for gas stove, a little longer for electric.
Cool on cookie racks completely, prior to frosting.
In a medium bowl blend:
1 1/2 TO 2 cups of confectionery sugar
2 tablespoons of milk (to a consistancy to your liking)
(If you like you may add a few drops of whatever flavoring you used in the cookies.)
Stir milk into sugar, the mixture should my fluid enough to allow you to
swirl each cookie, then allowing the excess to drip off.
While the frosting is still wet, use colored sprinkles on the top of the cookies.
You may have to make more frosting to finish all of your cookies. I frequently have to.
I apply the sprinkles by putting the cookie on a baking pan with sides, this prevents the
sprinkle from going all over the place.