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Italian Christmas Cookies

(3 reviews)
Italian Christmas Cookies
  • Prep Time 35 min
  • Total Time 2 hr 25 min
  • Servings 60
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Ricotta and lemon...because sometimes you need to shake tradition up a bit.

Ingredients

Cookies

1
pouch (1 lb 1.15 oz) Betty Crocker™ sugar cookie mix
1/2
cup Gold Medal™ all-purpose flour
1/2
cup butter, softened
1/2
cup part-skim ricotta cheese (from 15-oz container)
2
teaspoons grated lemon peel
2
teaspoons lemon juice
1
egg

Glaze and Decorations

2
cups powdered sugar
4
to 5 tablespoons lemon juice
Assorted holiday candy sprinkles

Directions

  • 1 Heat oven to 350°F. In large bowl, stir Cookie ingredients until soft dough forms.
  • 2 With floured hands, shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 10 to 14 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 3 In small bowl, beat powdered sugar and lemon juice until glaze is smooth and can be easily spread. Spread glaze over cookies; immediately top with candy sprinkles. Store tightly covered at room temperature.
Tips  

Ricotta cookies with lemon are a traditional Italian Christmas dessert.

For even baking, make sure the cookies are the same size and shape.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
20
)
Daily Value
Total Fat
2 1/2g
4%
(
Saturated Fat
1 1/2g
7%
,
Trans Fat
0g
)
Cholesterol
10mg
3%
Sodium
40mg
2%
Potassium
10mg
0%
Total Carbohydrate
12g
4%
(
Dietary Fiber
0g
0%
,
Sugars
8g
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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