RICOTTA CHEESE COOKIES
- 2 cups white sugar
- 1 cup butter, softened
- 15 ounces ricotta cheese
- 2 teaspoons vanilla extract
- 2 eggs
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons milk
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool. When cookies are cool, prepare the icing. In small bowl, stir confectioners’ sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.
CINNAMON SUGAR BISCOTTI
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup white sugar
- 6 tablespoons butter
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 1/8 cups mascarpone cheese
- 24 ladyfingers
- 1-1/2 cups brewed coffee
- 1 tablespoon unsweetened cocoa powder
In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8×8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.