Gourmet deviled eggs with a balsamic vinegar, bacon, and onion combo that is both sweet and delicious. Always asked but never shown up! There is no taste difference when made with sugar replacement and mild mayonnaise.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 8 ounces ricotta cheese
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons butter, softened
- 2 cups confectioners’ sugar
- ¼ teaspoon vanilla extract
- 1 ½ tablespoons milk
Instructions
- 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.
Nutrition Facts
| Calories | 114 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 69 mg |
| Sugars | 12 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Easy. I adapt some recipes for those who need to greatly limit sugars. Worked very well substituting Splenda 1:1 for sugar. made these into thumbprint cookies and put less than 1/8 tsp on each cookie for color. Very tasty cookie. Will make this one a favorite!
My Italian husband loves this cooky. I have used almond extract with about 1/4 -1/2 t cloves which was good. I have added small chocolate chips. My husband likes them without icing. They are not a sweet cooky which is a nice change sometimes. Good recipe.
So yummy! However, I made double the recipe and the icing was thick. I had to keep adding milk to make it the right consistency.
Yum! Wouldn’t change a thing!
Delish! Although cream cheese frosting was a yummier route to go
These fly off the plate. Easy to make. One of the best (if not the best) cookie recipes I use!
You need to add a little more flour to these for them to actually come right but the recipe overall is good. I’ve made them about ten times now. Please keep in mind a good baker/cook will know, that depending on humidity, elevation etc… often times you must add or subtract flour to things. This recipe is no different. Use your eyes and hands to judge if it is right. If it’s slightly doughy but still soft, there is enough flour. 🙂
Very popular cookie….requested a lot. (I use anise in the icing….I believe that way it’s traditional Italian. But as written is perfect too)
These cookies are fantastic! Like others have mentioned, I was looking for a recipe to use up some ricotta cheese I had. These cookies well exceeded my expectations. I thought they were tasty all on their own, and the icing just makes them even better in my opinion! Initially the consistency of the icing wasn’t what I was hoping for, so I just added a little extra milk until it came out like I wanted. The cookies were a huge hit with my family. Will definitely be making them again!
Absolutely loved how goodles these turned out! This little cookie is so soft and delicious you’ll need to make a double batch if you plan on having some for the next day!
Didn’t think they were very moist. Used 1 tsp. lemon extract but could have used more. Also used two eggs and baked on parchment paper.
They were OK. Not what I expected from an Italian cookie.
These were absolutely delicious! I liked them just as well without the frosting. It is important to use quality ingredients. Real butter, fresh whole milk ricotta, etc. I made a half recipe and used a silicone mat. Yielded 1 dozen scrumptious cookies.
These are tasty fluffy cookies. Next time I’ll add a little lemon zest to the frosting.
These cookies are addictive !! Easy to make . They are more like little cakes. Will definitely make again .
I wanted to duplicate Italian lemon cookies that a local Italian bakery makes, so I used lemon extract in the cookies and in the frosting. My 13 yo daughter tried one and said they are better than the bakery’s cookies! I will be making more today! They are delicious, must be the ricotta that really makes these cookies! Thank you for the recipe.
Yes indeedy! These are a favorite in our family and a very old tradition. Dad calls these cookies “the miracle of Christmas”. I double this recipe for my own cookie jar and it makes about 80 cookies. I quadruple the batch when I have to fill Dad’s cookie jar too! : )
They didn’t have any flavor until the frosting was put on it.
Excellent, authentic recipe. Don’t over bake, refrigerate dough between batches, and maybe use icing instead of the frosting. Great unique flavor and visually beautiful.
Did not use the ricotta as we don’t like the taste and cookies are great without it as well
I just finished making these cookies and wanted to get a review in! They are excellent! I’ve been baking cookies for 60 years and these are a real winner. They put a regular sugar cookie to shame. They are easy to make–just get the ricotta cheese and enjoy! Had to bake longer than the 10 minutes but that may be my oven, and I added a little more milk to the frosting. Do try them!