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Italian Christmas Cookies

  • Prep 35 min
  • Total 2 hr 25 min
  • Servings 60

Ricotta and lemon...because sometimes you need to shake tradition up a bit. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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