Cooking & Baking

Last edited Fri Dec 14, 2012, 12:06 PM - Edit history (1)

My m-i-l introduced them to me back in the 60s and I've been making them since then. You can frost them with a simple butter cream frosting but I use canned vanilla stuff just to save time.

Recipe:

2 cups Sugar
1/2 lb Butter

Cream these together in the mixer bowl. Then add:

2 tsp Vanilla Extract
3 Lg Eggs
15 oz Ricotta

Beat well for about 2 minutes. In a separate bowl mix:

4 C Flour
1 tsp Salt
1 tsp Baking Soda

Slowly add this mix to the batter and mix well. I use a small scoop to drop the batter on an ungreased cookie sheet and bake at 325 degrees for 10 minutes. Do NOT bake any longer than 10 minutes. They might look like they're not baked enough but don't let that fool you. Cool for 10 minutes on the cookie sheet then transfer to a cooling rack. The recipe makes a lot of cookies.

My husband can never wait for the frosting before he tastes them. I like them better with the frosting.

On edit: I changed the scoop size to small. Medium was incorrect.