Italian Wedding Cookies Ii Recipes

ITALIAN COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

ITALIAN WEDDING COOKIES II

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl break up the almond paste. Add the softened butter, sugar, eggs and almond extract. Beat batter until light and fluffy.
• Beat in the flour and the salt. Split the batter into thirds and add enough of the three different food colorings to each third to color the batter nicely.
• Spread the batters into three 9 x 13 and 1/4-inch deep aluminum baking pans. Be sure the batter is only about 1/8-inch thick or it will rise to high.
• Bake at 350°F (175°C) for 12 minutes.
• Cool. Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board.
• Heat the jam and spread between the layers as you stack them.
• Spread the melted chocolate over the top layer and refrigerate. When stiff remove cookies from the refrigerator and let chocolate soften slightly before cutting into small rectangles.

ITALIAN WEDDING COOKIES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.