It’s Food Blogger Love Cookie Exchange time again! This year I sent these Italian Ricotta Christmas Cookies to three fellow bloggers. The recipe for these light, fluffy and flavorful Italian Christmas Cookies is so simple you’ll make them again and again! Check it out, along with the cookies I received in the exchange. Also links to all the recipes posted by other bloggers.
Allison at Pintertest Kitchen and Sarah at Fantastical Sharing of Recipes have teamed up to host the annual blogger cookie exchange! Each participating blogger made a donation to one of two charities. This year’s charities were:
- No Kid Hungry is an organization dedicated to ending childhood hunger. They believe no child should go to bed hungry. CLICK HERE to sponsor a meal for a child in need!
- RescuesForJoJo is an all-volunteer non-profit that helps “undesirable” shelter dogs find new homes. So far, they have saved over 70 dogs, and these are animals that typically would otherwise be passed over by adopters due to health, breed, color, or other factors. CLICK HERE to learn more about RescuesForJoJo or send your donation via PayPal to firstname.lastname@example.org
Then, each participant was assigned three fellow bloggers to send out a dozen cookies to all three. In return, each blogger received a dozen cookies from three different bloggers! Make three dozen cookies, get three dozen cookies! It’s a pretty sweet deal, and it helps raise money for worthy charities!
Here are the cookies I received this year:
From Traci at Burnt Apple, I received these wonderful Pumpkin Ginger Snaps!
Sarah from Sarah Cooks the Books sent these truly yummy Spiced Molasses Cookies:
And from Elizabeth at The Recipe Revival I got these gems! Vanilla Mint Cake Mix Cookies! So soft and chewy! Subtle mint flavor. So good!
Thanks to all these ladies for the delicious cookies!
Here’s my recipe (originally discovered from my friend Lisa at The Cutting Edge of Ordinary), and they are really simple! In addition to being very moist, they are light as a feather and filled with so much flavor! The perfect blend of cloud-like cookie, a hint of lemon and not too sweet. I hope you’ll try them. And check out the links to the other recipes, too.
- ½ pound unsalted butter (2 sticks or 16 tablespoons)
- 1½ cups granulated sugar
- 2 large eggs
- 1 -15 ounce container of ricotta cheese
- 2 tablespoons vanilla extract (I know this seems like a lot, but yes...tablespoons)
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons lemon zest
- FOR THE GLAZE
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons heavy cream (or milk, or half and half)
- candy sprinkles
- Preheat the oven to 350°F.
- Line baking sheets with parchment paper.
- In the bowl of an electric mixer, add the butter and sugar.
- Beat on high until light and fluffy.
- Add the eggs, ricotta cheese and vanilla, beating until well combined.
- Scrape the bowl and blend.
- In a separate bowl, combine the flour, baking powder, baking soda and salt and stir to combine.
- Gradually add the flour mixture to the ricotta mixture until well combined.
- Add the lemon zest.
- Stir to distribute the zest through the dough.
- Using a small cookie scoop, or a rounded tablespoon, place balls of dough on the prepared baking sheets.
- Place the baking sheets into the preheated oven and bake for 10-12 minutes, or until the cookies are very lightly browned.
- Remove the cookies from the oven and allow to cool on the baking sheets for 3 minutes, then remove to a rack to cool completely.
- FOR THE GLAZE:
- In a small bowl, combine the powdered sugar, vanilla and cream and whisk until smooth.
- Take the completely cooled cookies and dip the tops into the glaze.
- Place the glazed cookies back on the rack and immediately sprinkle with candy sprinkles or colored sugar.
- Repeat with the remaining cookies and allow the glaze to dry.