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Holiday Cooking & Baking Recipes: Ricotta Cookies Recipe - 4th Day of Christmas Cookies
Nov 30, 2022
Ricotta Cookies Recipe - It's day 4 of the Paula Deen 12 Days of Christmas Cookies, and Paula is making easy ricotta cookies. These easy Italian Christmas cookies are so good, y'all!
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Ricotta Cookies Recipe: https://www.pauladeen.com/recipe/ricotta-cookies/
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0:00
- The 12 days of Christmas cookies.
0:03
It's a wonderful time of year.
0:05
I'm actually started this a little bit early
0:08
because I want y'all to be able to have
0:10
the opportunity to have everything ready in your kitchen,
0:14
have everything that you need to make these 12
0:18
recipes of cookies.
0:21
And I feel like I've already gained some weight.
0:25
(laughs)
0:26
Michael and I hit yesterday's candy jar pretty hard.
0:31
So good.
0:32
And I thank y'all so much.
0:34
We sent out a request
0:37
if y'all would please share your family's
0:40
favorite Christmas cookie.
0:42
So, so many of y'all responded.
0:44
Was it hard pulling out the 12, Theresa?
0:47
- Yes. - It was hard?
0:49
- Yes. - Because
0:50
there was so many recipes? - Yes.
0:51
- But let's save them
0:53
and we can do 'em along through the year.
0:55
So I thank y'all so much for taking the time
1:00
to share a piece of your family with our family.
1:04
So today I'm gonna be sharing Julie Cannon
1:10
and I think that may be her maiden name.
1:16
Gluminto I think is probably her married name.
1:20
Julie Gluminto from Scranton, PA.
1:26
I love when I get northern recipes
1:30
'cause hopefully it's gonna be new to this territory,
1:33
so thank you, Julie.
1:36
And she said, "hi, Paula, here's my family's
1:38
"favorite Christmas cookie, ricotta cookies".
1:42
And she said it makes a lot, makes like 48 cookies.
1:49
And I don't need 48 cookies.
1:52
- [Theresa] No, not when we're doing 12 days of cookies.
1:53
- So Theresa on the back of my piece of paper,
1:58
this is what they're supposed to look like.
1:59
That's Julie's and they're very pretty
2:04
and you can do any kind of sprinkle you want on top.
2:07
- [Theresa] And I guess any color of icing,
2:09
'cause it looks like she made pink.
2:11
- Yeah, I think she made pink.
2:14
So Theresa on the back, since we don't need 48 cookies,
2:19
like 24 cookies would be perfect.
2:23
24, three, that's eight a piece for us.
2:26
- Exactly. (laughs)
2:27
- Eddie, you left your cookies last night
2:29
and I put 'em in a Ziploc bag for you.
2:31
Did you get 'em?
2:32
- [Eddie] I saw, I had one this morning,
2:34
- Oh you did? - with coffee.
2:36
I forgot 'em. - He's so disciplined
2:38
and its sickening. - I know, I know.
2:40
- [Theresa] I mean it is, it's sickening.
2:42
- It's a kinda sickening. - It is.
2:44
(laughs)
2:45
- He's just good. - Yeah, he's strong willpower.
2:51
All right, so Theresa has halved all the ingredients
2:54
down for us and we have two cups of flour.
2:58
We have a half a teaspoon of salt,
3:03
half a teaspoon of baking powder
3:05
and a half a teaspoon of baking soda.
3:09
So we're just gonna mix those up
3:12
and we're gonna put those aside
3:16
and I'm gonna give them a little twirl with my whisk.
3:20
When you do it with your whisk
3:21
it's almost like sifting it, you know?
3:23
So I like that.
3:25
All right, so that's ready.
3:27
So I am going to cream my butter and my sugar
3:35
and Julie says she usually makes this cookie by hand
3:41
and I can understand that because she said
3:43
you definitely don't want to over beat this.
3:46
But I am gonna use the hand mixer
3:50
to cream my butter and sugar.
3:58
Okay, that's it.
4:01
I got our butter and our sugar combined.
4:04
Now I'm gonna do as Julie says,
4:07
I am going to do the rest by hand.
4:15
And remember we're halving her,
4:17
wait, wait, wait, oh that's alright.
4:19
That's all right.
4:19
I was gonna say don't take paper, that's mine.
4:21
- [Theresa] I know (indistinct)
4:22
but I know we're gonna need these again.
4:24
- Thank you. - So I'm gonna
4:25
go ahead and. - Thank you, thank you, Missy.
4:28
All right.
4:28
Now I'm gonna stir in one egg.
4:33
And Julie said that it's important
4:35
not to over beat this recipe.
4:45
Beautiful golden pile of butter and sugar.
4:54
And they're yellowed by that beautiful egg.
4:56
Speaking of eggs,
4:59
we're almost getting ready to finish up our chicken coop.
5:04
I can't hardly wait.
5:07
I got to start finding some chickens to go in it
5:11
and I can't wait to show it to y'all.
5:14
All right, now I'm gonna add our ricotta
5:18
and ricotta is very much like cottage cheese,
5:22
it's only smoother.
5:24
All right, Theresa, so you have halved this recipe.
5:27
- [Theresa] Yep.
5:29
- And let's see what Miss Julie says.
5:35
She said add the eggs, mix well, add flour mixture slowly
5:39
and mix only 'til combined.
5:42
Add extracts.
5:43
And don't over mix this dough.
5:46
I usually do it through the end by hand.
5:50
Okay, so I'm following her instructions.
5:56
So I'm gonna slowly add the flour.
6:02
All right, I think I need to go ahead
6:04
and to give it a little liquid,
6:06
I think I need to go ahead and put in the extracts
6:09
and I'm gonna put in one teaspoon of vanilla
6:17
and a half a teaspoon of almond.
6:19
And I adore, I adore this combination.
6:24
This is the one I do in my pound cakes.
6:28
Actually I do it reversed.
6:31
I do pour over a little bit 'cause I love almond.
6:35
(laughs)
6:37
- [Theresa] I was gonna be disappointed if
6:38
you didn't over pour. (laughs)
6:40
- Well I needed the liquid. (laughs)
6:52
All right now at this point, y'all,
6:56
I could put some food coloring in this dough.
7:05
She doesn't say, it looks like she frosted,
7:08
oops, looks like
7:10
(laughs)
7:12
that ain't working out. (laughs)
7:15
It's a thick dough, y'all.
7:17
- That might need be retired. - Oh no, it's good.
7:20
It's still way good.
7:22
It's just a thick dough.
7:26
I think it's still got a lot of life left in it, Theresa,
7:29
kinda like me. (laughs)
7:33
- That's for sure. - Might need to retire,
7:34
but you ain't. (laughs)
7:36
- [Theresa] No you do not need to retire.
7:40
- Okay, so what do y'all think?
7:43
Should I color our dough or should I just do it white
7:47
and put the color in the frosting?
7:52
- I say in the frosting, - What do y'all think?
7:53
- so you can do different colors
7:55
for your grandchildren. - Yes, yes, okay.
7:58
All right, she said don't over mix
8:05
and mix 'til combined, add extracts.
8:07
Don't over mix this dough, I usually do.
8:09
Bake 350.
8:10
So she does not say that she uses a teaspoon
8:15
or a tablespoon. - She says a 60 inch
8:17
I think in there somewhere she says.
8:19
- I don't see it. - Okay.
8:21
- So hit me. - Right here,
8:22
she says don't over bake.
8:24
I used a number 60 scoop for these,
8:27
which I think is a tablespoon.
8:29
- Oh good, I didn't see that.
8:31
And I could have sworn I read it good, but I didn't.
8:37
You taking my place (indistinct).
8:39
- [Theresa] Oh, I did.
8:40
Sorry, let me get you your cow.
8:48
- Thank you. - Sorry.
8:50
- That's all right.
8:52
All right.
8:54
So we got our parchment paper lined cookie sheet.
9:01
And let me tell you,
9:04
Theresa introduced this stuff to me
9:07
that I just love, love, love.
9:10
It's parchment paper folded and you get it
9:15
and it's folded up like this,
9:19
rather than the roll that I've always used.
9:22
And it'll curl up that it won't stay on your cookie sheet.
9:29
It just keeps rolling right back up like a window shade.
9:32
And so this is great.
9:35
Do you have it around, Theresa?
9:38
I'll show everybody.
9:39
Oh there it is right there, Eddie.
9:42
I like this because we don't have to, you know
9:47
roll it and put it in the refrigerator.
9:50
Just go right to it.
9:52
- [Theresa] Yeah, this is easy.
9:56
- And I would, if you're doing a lot of different cookies
10:02
for Christmas to share with family and friends,
10:06
I would definitely recommend halving this recipe.
10:12
Unless this is the only cookie you're making
10:16
for the holiday and then you'd
10:19
want to go ahead and use the full recipe.
10:22
So Julie, if I made half your recipe,
10:26
it should have yielded me 24 cookies.
10:29
So this is 20, 22, 24 with two extra.
10:34
So I might have been a little shy on my dough
10:37
on some of 'em, but we are ready to put them in the oven
10:41
and we're gonna bake them in a 350 degree oven
10:46
for about 10 minutes.
10:48
Well, Julie Cannons' Ricotta Christmas cookies
10:54
we've baked off and they look beautiful.
10:57
They're completely cool.
10:59
So I'm gonna make a little frosting.
11:01
Now she doesn't give us measurements on how much she used,
11:05
so play that by ear.
11:08
I probably have two cups of powdered sugar,
11:11
maybe a cup and a half in here.
11:14
And she said her liquid.
11:19
Let's see.
11:25
I frost them with powdered sugar and lemon juice.
11:28
So the lemon juice is the liquid.
11:38
So you know a little liquid goes a long way
11:43
in powdered sugar.
11:44
So let's see if half a lemon will do it.
11:50
I think I like the way that lemon juice
11:53
is gonna connect with the ricotta.
11:56
I think it's gonna be very good.
12:02
Okay, I think we'll make a little bit more,
12:03
maybe the juice from a whole lemon.
12:11
We'll see.
12:14
I love my old timey juicer.
12:17
It's real old and I found it at an antique shop.
12:22
You know where you can find junk and some good stuff
12:26
and I just love the idea of juicing
12:31
without getting seeds in whatever I'm baking.
12:42
Okay, so here we go.
12:46
We'll pull this closer to me
12:47
so I can really get down and dirty with it.
12:53
Oh, you know what?
12:54
My Aunt Beth gave me my uncle Bob's juicer
12:57
that he had when they married.
13:00
I should have plugged that in and used his juicer.
13:07
I adore and I keep it right where I can see it,
13:10
right there in the pantry,
13:11
you want to show everybody, Eddie,
13:14
Uncle Bob's juicer, love it.
13:29
Isn't it neat looking?
13:31
I love it.
13:32
All right, so far I have the juice from a lemon and a half
13:38
and those lemons are not the juiciest, so.
13:47
So I just wanna kind of beat the lumps
13:51
out of it without putting up the mixer,
13:56
without setting it up.
13:57
But I think I might have to
14:01
in order to get all the lumps out
14:03
since I didn't sift the powdered sugar.
14:07
I think that's way too thin,
14:09
'cause that will wind up just being a glaze, won't it Eddie?
14:12
- [Eddie] Yeah, the picture looks like frosting.
14:15
- It looks stiff, doesn't it?
14:16
So I'm gonna add a little bit more confectioner sugar
14:25
and you could just put a nice soft glaze on 'em.
14:29
Or you can make a thicker icing
14:35
and so you have more control
14:38
over where it goes on your cookie, you know what I mean?
14:42
So I'm going to add, yum, pure lemon extract.
14:52
I'm gonna add just a wee little bit.
14:56
I added about half a teaspoon.
15:00
Didn't mean to.
15:08
Now you could actually make any kind of frosting
15:12
you wanted for this cookie.
15:13
You could make a cream cheese icing,
15:15
well look who just came in.
15:17
- Hey. - Hi.
15:19
- [Eddie] Santa Claus.
15:20
- [Paula] My cookie monster has arrived.
15:22
- I thought I smelled cookies. (laughs)
15:26
- [Paula] I'm telling you, you know how to pick them.
15:27
- [Micheal] Do you need me to taste them?
15:29
- I just might need your assistance.
15:32
- [Micheal] Well, I'm the man for the job.
15:34
- I know you are.
15:35
All right, I'm gonna color these a little bit,
15:38
Mikey, you're not opposed to eating a
15:42
- Pink. - slightly tinted pink cookie,
15:44
are you?
15:45
- [Micheal] You can color it any color you want
15:47
and I'll eat it. (laughs)
15:49
- Okay.
15:50
- [Micheal] I'll eat a nasty cookie.
15:52
- All right, now I got some pink.
15:54
And Eddie told me to make the pink deeper.
16:01
That we needed to add a little drop of orange to our pink.
16:07
Look how pretty that is.
16:10
So, well look, every one of my little things
16:15
are wanting to come off.
16:19
All right, here we go.
16:21
Do you want sprinkles or no sprinkles?
16:23
- [Micheal] No sprinkles.
16:25
- Perfect. - On a diet.
16:27
(laughs)
16:30
- I'm gonna have to get my knife.
16:31
I can't do it with a soft spatula.
16:43
So no sprinkles. - No sprinkles.
16:47
I'm on a diet. (laughs)
16:52
- There you go, captain. - But I'll have extra icing.
16:55
- You want extra icing? - 'Cause that's on my diet.
16:59
(laughs)
17:00
- [Paula] You're so full of hot air.
17:03
Huh? - Delicious.
17:04
- [Paula] Good, you know what kind it is?
17:07
You wanna guess?
17:10
- Lemon something.
17:13
- Yes, it's lemon and something,
17:17
ricotta.
17:18
Ricotta cheese.
17:22
- I would never guess that. - I know.
17:24
- You want some help? - I would love some help,
17:26
sister.
17:28
Caught me with my mouth full, Eddie.
17:32
Julie, your ricotta cookies are just delicious.
17:36
I decided not to put any sprinkles on mine,
17:40
'cause Michael's dieting
17:42
and he didn't want the extra calories.
17:44
(laughs)
17:45
He said.
17:47
What are you eating now Michael?
17:49
- [Micheal] I just gotta test all of these,
17:50
just make sure they're okay.
17:53
- This is so delicious.
17:56
It reminds me something like
18:00
we're getting ready to have a party
18:01
for a bunch of little girls.
18:04
They're just sweet and feminine looking, aren't they?
18:08
Like little girls. (laughs)
18:14
Thank you, Julie,
18:18
so good.
18:21
I so appreciate
18:26
y'all sharing yourselves with the rest of us.
18:31
'Cause to me that just represents love.
18:34
And I thank you, Julie.
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