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Italian Pink Ricotta Cookies
1 stick margarine, softened ( any kind that's recommended by the American Heart Society)
2 cups sugar
2 eggs 1 (15-ounce) container Whole Milk or Light Ricotta Cheese
1 teaspoon of lemon extract
1/4 teaspoon lemon zest
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups of confectionery sugar
2 tablespoons of shortening
1/2 teaspoon of lemon extract
3 tablespoons milk keep adding by drops until it makes a smooth stream, if too thick. Beat till spreadable.
Frost cooled cookies with white frosting. Make separate batch of pink frosting to go over the top of the white.
a few drops of red food coloring.
Beat margarine and sugar together till light. Put all dry ingredients together in a bowl. Stir Ricotta into the margarine and cheese, then add one egg at a time and blend together. Gently mix the dry ingredients in till blended adding drops of red food coloring for pink coloring. Drop by teaspoons full on a greased cookie sheet. Bake till the edges are slightly brown, and cookies are set, about 10 to 15 minutes.
|Early detection early cure, know the first warning signs..... a lump... don't wait.|