It’s Holiday time and it has always been a very special time for me! Each year I get out my wonderfully old antique pizzelle iron that once was my dear grandmother’s, she gave it to me when I was first married so that I could continue to make her cookies…the most delicious thin crispy pizzelles you’ll ever taste. As a young girl, I remember her using that iron every Holiday and I was always asking if I could help, I probably ate more cookies than I actually made! Those weren’t the only cookies we made but they have to be by far my very favorite. Cucidati, Italian chocolate, Biscotti, Gingerbread, Cutouts and even orange or lemon Ricotta drop cookies, just some of the cookies that I remember making with her and my mom, I smile every time I think of it! As the years went by I got married and moved away I used to try to make a lot of those cookies but it was overwhelming, not to mention fattening, so these last few years I just try to make one of the old recipe cookies beside my pizzelles, Makes everything just alittle more special! This year I made the Italian Ricotta cookie with orange zest, they are amazingly moist with a hint of orange flavor just as I remember. You won’t be sorry, try them❤️
But for right now I want to wish you all wonderful memories, a very Merry Christmas and a glorious New Year. I’m off to celebrate the holidays with my beloved grandchildren to make more memories. Stay warm🎄
Italian Ricotta Cookies
1/2 lb. butter
2 c. sugar
1/2 tsp. salt
1 lb. Ricotta (whole milk)
1 tsp. vanilla (anise flavoring if you choose)
Grated rind of 1 lg. orange
4 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
Cream butter; add sugar and continue creaming. Add egg, Ricotta and vanilla…beat well. Sift together flour, baking powder, baking soda, salt… add to creamed batter and stir in orange rind.
Drop about a teaspoon of dough on ungreased baking sheet lined with parchment paper. Bake at 350 degree oven about 8 to 10 minutes until edges are lightly browned. Cool before frosting.
2 c. confectionery sugar
1/4 c. butter
3 tbsp. milk
1/2 tsp. vanilla or orange juice if desired
Mix well and frost top of cookies.
Keep cookies in an airtight container in refrigerator, keeps them moist!