Who Stole the Best Italian Cookie……?

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Who stole the cookie from the cookie jar? Remember this sing-song rhyme? Bakers with kids know it well. It’s sweet and fun just like my all time favorite Italian cookie which just happens to make the perfect dessert bite for an Easter or Mother’s Day celebration.

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Made with ricotta cheese these cookies are soft and cake-like. They absolutely melt in the mouth. Recently, I made them for a bridal shower. I had many requests for the recipe which brings me to their decorating versatility. They can be dressed up for any occasion and so not limited to Easter or Christmas when typically eaten in my family.

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The cookies  featured here are dressed for Easter, but add a little gel color to the icing and/or make a topping change and they can easily be featured at a baby shower or Mother’s Day brunch. Don’t hesitate to change up the flavoring, too. Any extract or citrus zest will play well.

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So who stole the cookie from the cookie jar?

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The ones with the sprinkles on top!

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Annabelle stole the cookie from the cookie jar. Nice breakfast, huh? Grandma’s privilege.

Italian Ricotta Cookies

  • Servings: 3 dozen cookies
  • Print

1/2 (1 stick) unsalted butter, softened

1 cup sugar

1 cup ricotta cheese

1 teaspoon grated lime zest

1 egg

1 teaspoon vanilla

1 teaspoon coconut extract

2 cups all purpose flour

½ teaspoon baking soda

½ teaspoon fine sea salt or table salt

Icing

1 cup powdered sugar

1 teaspoon unsalted butter

1/8 teaspoon salt

½ teaspoon vanilla or coconut extract

2 teaspoons buttermilk or lime juice

Toppings

Sprinkles, coconut, finely chopped nuts

Heat oven 350F. In large bowl, cream butter and sugar until light. Add ricotta and zest; blend well. Add egg, vanilla and extract; blend again. In another bowl, whisk flour, baking soda and salt; add to dry ingredients and blend well. Chill dough for 30 minutes. Drop cookie batter by tablespoonfuls or use a cookie scoop onto ungreased baking sheets. Bake 12-15 minutes or until bottoms are golden brown. The cookies will look pale on top. Cool. For icing, mash powdered sugar, butter and salt together with the back of a spoon until butter is well incorporated into the sugar. Add flavoring and just enough buttermilk or lime juice to get a light icing consistency…more of a glaze than a thick icing. One at a time, dip top of cooled cookies into icing, letting excess drip off, and then immediately dip into one of the toppings. Makes about 3 dozen cookies.

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Top Recipes For 2017

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It was this same time a year ago I began to struggle with writer’s block. What to Write? What to write? What to write? Like last year, I got nothin’! So instead I will share YOUR top 3 favorite recipes from 2017. BTW-your favorites are for sure some of mine. May love always guide you in the kitchen.

Sweet William's Fancy

inspired by Will

Not one bit surprised that the recipe that got me started writing this blog makes the top list for the second time. Who doesn’t love a perfectly crisp chocolate chip cookie with a soft inside spiked with bourbon? Click here for the recipe.

 

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Next up a heart-warming nourishing bowl of soup that features wild rice. It’s perfect for the crazy cold winter we are having all over the country. Click here for the recipe.

 

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Pretty sure this third and final recipe made the list not only because people seem to love everything cheesecake, but also because it was a Food Network Magazine prize winner. Getting a little national attention never hurts in the blogosphere. Get the recipe right here.

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Food is the common denominator that brings all kinds of people together at the table

Gather the ones you love most as often as you can.

More Happiness in 2018

 

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Spirited Butternut Pecan Cookies

IMG_8091Today’s recipe is brought to you by NOT the great pumpkin, but the butternut squash. It’s not that I am not tempted to share some great pumpkin idea, but if your inbox is anything like mine you have been completely inundated with pumpkin recipes. Besides that I did not plant sugar pumpkins this year. I like to rotate my crops and the butternut squash did not disappoint.

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There is nothing like a fresh picked butternut squash. The biggest difference from store bought? The tender skin! There is no battle slicing through it nor the fear of chopping off a finger. Most of the dozen or so I got from just 1 seed grew quite large, but my final pick was a wee 5-inches.

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Chopped, cooked and smashed this little beauty yielded just 1/2 cup of butternut squash puree. It was more than enough for this cookie recipe that I wanted to test out.

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Yes! It is a spirited cookie. I guess you could say a certain Sailor inspired this one. He has been around a lot lately. The recipe also calls for a few other complimentary flavors like vanilla bean paste, pumpkin pie spice, toasty pecans and demerera sugar. The cookie bakes up soft, but not cake-like, on the inside and slightly crispy on the outside from the sprinkle of sugar.

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Here is a tip. If you are roasting or boiling up a butternut squash for dinner set aside 1/4 cupful for these cookies before adding any seasoning. You will be glad you did.

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Spirited Butternut Pecan Cookies

  • Servings: 3 dozen cookies
  • Print

1 ½ cups all-purpose flour

1 teaspoon pumpkin pie spice

½ teaspoon baking soda

½ teaspoon fine sea salt or table salt

½ cup unsalted butter, softened

2/3 cup packed light brown sugar

1/3 cup granulated sugar

1 egg yolk

¼ cup mashed butternut squash

1 tablespoon Jack Daniel’s whiskey

1 teaspoon vanilla bean paste

2 tablespoons demerera or turbinado sugar

36 pecan halves

Heat oven to350F. Line baking sheet with parchment paper. In medium bowl, whisk flour, spice, baking soda and salt; set aside. In large bowl, with an electric mixer, beat butter, brown sugar and granulated sugar for 5 minutes or until light and well mixed. Add egg yolk; blend well. Add squash, whiskey and vanilla bean paste; blend well. Add flour mixture; stir with a spatula or wooden spoon until well blended. Using a cookie scoop or tablespoon drop cookie batter onto prepared baking sheet. Press 1 pecan into center of each cookie. Sprinkle each with a pinch of demera sugar. Bake 12 to 14 minutes or until golden brown around edges.

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Have a great week from my real favorite pumpkin