Thursday, December 30, 2010

Ricotta Cheese Cookies

                                                     


I had some leftover ricotta cheese from our 
Christmas lasagna supper 
and I wanted to use the rest of the container.  
Part of living simply is using what you have.
I found this eggless recipe here.


I remember my mom making cookies with ricotta cheese when I was small.  
My mom was the best cook!  
She could make anything taste amazing!

These turned out delightfully light.  I guess when you use a cup of butter, they're bound to be yummy!  Several neighbors were happy to be part 
of my taste-testing crew. 
I've decided that these will be part 
of our Christmas tradition from now on.   
Hope you enjoy them soon!


Ricotta Cheese Cookies
1 cup butter, softened
2 cups granulated sugar
1 (15 ounce) container of ricotta cheese
3 teaspoons vanilla extract
1 teaspoon salt 
1 teaspoon baking soda
4 cups all-purpose flour

Preheat oven to 350 F.
Mix all of the cookie ingredients well until the dough sticks together into a big ball.
It will be sticky.
Drop by teaspoonfuls on an ungreased cookie pan.
Bake 10 minutes or until the bottoms turn golden brown.
Let cool for 1 minute and then transfer to cool completely.



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