Christmas baking has always been my favorite. This even came up on my Timehop this morning, so you know there's dedication in my family. My mom rarely made pies or cakes for Christmas, it was always a dozen types of cookies. While I love making some of her delicious recipes like shortbread and Italian butter cookies; I can never out-do the original. I've started making some of my own recipes and wait to have some when I go home. This year, I made three kinds to give out to neighbors, coworkers, and teammates: mint chocolate chip cookies, cinnamon crunch toffee, and ricotta cookies.
The bark is super easy to make and takes only 15 minutes.
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter (softened)
1/2 cup whole milk ricotta
1 teaspoon vanilla extract
1 cup sugar
3/4 cup mini chocolate chips
1. Preheat oven to 350 degrees.
2. Sift together flour, baking soda, and salt. Set aside.
3. With an electric hand mixer, cream together butter and ricotta.
4. Add in vanilla and gradually mix in sugar.
5. Beat in egg and mix well before slowly adding in dry ingredients.
6. Fold in mini chocolate chips.
7. Drop cookies from a half tablespoon onto a greased cookie sheet and bake for 10-12 minutes.
8. Allow cookies to cool and dust with confectioner's sugar.
2013, 2014, and 2015.