Sue Dorrance from Round Rock surprised us with her mom’s ricotta cookies.
“These were a staple back when I grew up in Northeastern Pennsylvania. Every bridal shower, every baby baptism featured these cookies,” she says. “When I eat these, I think of all the people who enjoyed these cookies with me over the years.”
Like many Italian ricotta cookies, this one has a somewhat cakelike consistency, and they aren’t very sweet, but they are just right with the royal icing on top. Dorrance is a librarian at Stony Point High School, and she tints the icing with blue and gold when she makes these cookies for the softball team. “I am their super fan,” she wrote in her submission.
Joan White’s Ricotta Cookies
1 cup (2 sticks) butter
2 cups sugar
1 lb. ricotta cheese
2 eggs, lightly beaten
2 tsp. vanilla
4 cups flour
1 tsp. baking soda
1 tsp. salt
For the icing:
1 lb. powdered sugar
3 Tbsp. milk, plus more for thinning icing
Food coloring, as desired
Heat oven to 350 degrees. Using standing mixer, if possible, blend butter and sugar. Add cheese, blend well. Add beaten eggs and vanilla and mix until blended. Mix in flour, 1 cup at a time; add baking soda and salt with the first cup of flour.
Drop by heaping teaspoonfuls on greased cookie sheet — they will spread a bit. Bake 15 minutes or until edges just begin to brown. (You can check the bottom of a cookie; it should be golden but not brown.)
For the icing: Blend powdered sugar with 3 Tbsp. milk. If necessary, add more milk, a little at a time, to make a spreadable consistency, but not so thin as to be a glaze. Add food coloring as desired, and spoon a little on top of each cooled cookie. Depending on size of cookie, this recipe can make 4 dozen or more cookies.
— From Sue Dorrance