Directions: Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Cream the butter and sugar using a mixer. Add the ricotta, eggs and extract.

2. Put the blade back into the food processor. The dough should have collected nearly all of the ingredients so there’s no need to wash anything out.

Repeat with remaining dough and nuts, spacing the cookies 1 ½ to 2 inches apart. 5 Bake until golden, about 25 minutes, rotating the baking sheets halfway through.

Mix together flour, baking powder and salt in a large bowl. Set mixture aside. In another large bowl, beat eggs and add sugar, margarine, vanilla extract and lemon extract, mixing well.

This simple, vanilla-scented riff on a classic Italian breakfast cookie or biscottoni is delicious with a glass of milk or espresso. Get the recipe. Cook time: 45 minutes plus overnight chilling time.

Ingredients for the glaze: 4 cups powdered sugar; ¼ cup plus 1 tablespoon whole milk 1 teaspoon vanilla extract; 6 to 8 drips red food coloring or gel food coloring (you can add more or less to ...

Sugar cookies from Bethany Ketchum of Woodbury for the Pioneer Press Holiday Cookie Memories feature. (Courtesy of Bethany Ketchum) My mom passed this recipe on to me.

OXO Good Grips 14 Piece Cookie Press Set. What you need to know: This is an easy-to-use, high-quality cookie press with 12 discs and an ergonomic handle. What you’ll love: It’s easy to clean ...