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Italian Christmas Cookies
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Prep Time:
40 minutes
Total Time:
2 hours 45 minutes
Indulge in zesty lemon and creamy ricotta Italian Christmas Cookies for a global twist on holiday treats. Bring Italy to your loved ones with this classic recipe.
Ingredients:
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/4 cups granulated sugar
  • 1/3 cup whole milk ricotta cheese (from 15-oz container)
  • 2 teaspoons grated lemon peel
  • 2 1/4 cups powdered sugar
  • 3 to 4 tablespoons lemon juice
  • Betty Crocker™ gel food colors, as desired
  • Betty Crocker™ candy sprinkles, as desired
Instructions:
  • Preheat oven to 350°F. Combine flour, baking powder, and salt in a small bowl, and mix well.
  • In a large bowl, use an electric mixer to beat granulated sugar, softened butter, ricotta cheese, and lemon peel until fluffy, about 1 minute. Scrape the sides of the bowl. Add eggs one at a time until smooth, then stir in vanilla. On low speed, blend flour mixture into the sugar mixture until fully combined. Cover and refrigerate for 30 minutes.
  • Shape dough into 54 (1-inch) balls using floured fingers and place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes until set but not browned. Allow to cool for 2 minutes, then transfer to a cooling rack. Cool completely, approximately 15 minutes.
  • Combine powdered sugar and 3 tablespoons lemon juice in a small bowl, stirring until smooth. If needed, add more lemon juice gradually until desired consistency is reached. Add food color for tinting. Spread a thin layer of frosting on each cookie using a knife, then decorate with sprinkles. Allow the frosting to set for about 30 minutes before storing the cookies in an airtight container at room temperature.

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