Italian Cookies II

Italian Cookies II

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153 people made this

About this recipe: This is a delicious moist cookie which is a favourite of ours. You'll love it.


Serves: 36 

  • 1/2 cup (110g) butter, softened
  • 1 cup (225g) caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 230gs ricotta cheese
  • 2 cups (250g) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 2 tablespoons (30g) butter, softened
  • 2 cups (250g) icing sugar
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoons milk

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Preheat oven to 175 degrees C (350 degrees F). Grease cookie tins.
  2. In a medium bowl, cream together 1/2 cup butter and caster sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, bicarbonate of soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 5cm apart onto the prepared cookie tins.
  3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking tin for 5 minutes before removing to a wire rack to cool completely.
  4. In a medium bowl, cream together the remaining butter and icing sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

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