ICE Cookies

IceCookiesSoloNeed a holiday cookie lift? Something else to round out your holiday tray assortment or possibly one more type of cookie for those cookie swap parties?

Several months ago I took part in an email recipe exchange. To my surprise, I received this really simple Ricotta Cheese Cookie recipe from a dear friend. She said it was really easy…so I printed it off, stuck in my recipe book until the holidays came this year. It was really easy making them, and my first batch was a sure fire hit with the kids and adults. My husband loves them with his espresso coffee.

The cookie name, Ice Cookie, came to me by having a little girl …can you guess what that means? …No? With being knee deep in Frozen movie themed ‘this and that’ (FrozenMANIA!) my mind went to renaming these cookies “Ice Cookies”. I found that special ice blue color sprinkle, and it just looks and sounds FrozenLICIOUS.

Let me know your success with these cookies, and any extra tidbits to add. Add your comments below.

ICE Cookies

(aka Ricotta Cheese Cookies)

From a dear friend

 

Ingredients:

3 eggs

6 cups flour

3 cups Sugar

1 tbsp vanilla

3 sticks butter (room temp)

3 tbsp baking powder

3 cups ricotta

3/4 tsp kosher salt (optional)

 

Preparation:

  1. Mix flour, salt, and baking powder in bowl.
  2. Cream Sugar, butter, eggs, ricotta and vanilla in separate bowl.
  3. Then combine bowls 1 and 2. Mix all by hand. Spoon onto pam sprayed cookie sheet.
  4. Bake at 350 for about 15-20 minutes until they look done (a little brown on top).

 

Icing Mixture:

Cool the cookies for about 1 hour and then ice and/or sprinkle.

Note: they taste yummy without the icing.

 Ingredients:

Confectioners sugar

Milk (tastes sweet with either whole or lowfat milk or non-dairy type milk)

Preparation:

  1. Confectioners sugar and milk mixture stirred together to be a tad thicker than glaze. It is about 1 to 1 ½ cups of confectioners sugar for every 2 or 3 tablespoons of milk.
  2. Use a spoon to spread the icing over each cookie. Takes about 1 hour for the icing to dry. (Note: you can also put a tablespoon of anisette in the icing mixture for a little zip.)

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How much cake batter?

The batter makes up to 6 dozen cookies. If you find you end up with too much batter, put the rest in the refrigerator for next time, or just halve the recipe for up to 3 dozen cookies.

This cookie recipe is great to make for friends and family around the holidays or anytime.

Cookie Warning – you will not just stop at one!

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To Your Freedom in Enjoying an Ice Cookie(s) in the Warmth of your Home!

 

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