Jackie W.'s Ricotta cookies, modified from my parents' wedding cookbook
Why I Love This Recipe
I found this recipe in my parents’ cookbook from their wedding. Each person who had attended the wedding brought a recipe to add to the cookbook, and this recipe was given by my uncle Peter Cappello. These cookies are made in my family normally when we are celebrating a birthday, wedding, baby shower, or a big family gathering. CHEMISTRY INFORMATION: The two physical changes that occurred were first mixing the dry ingredients with the wet ingredients and second when the dough was first flat and then formed into balls. When the cookies grew in the oven it showed a chemical change. A chemical change also happened when the baking powder dissolved in the wet ingredients and produced bubbles. A pure substance in the recipe is sugar (C12H22O11). Two homogeneous mixtures in the recipe are the ricotta cheese and the flour. The eggs and the batter before it is mixed are both examples of heterogeneous mixtures.
Submitted by: "Jackie W."
Ingredients You'll Need
2 cups sugar-pure substance (C12H22O11)
1 (16 oz) container of ricotta cheese-homogeneous mixture
2 large eggs-heterogeneous mixture
2 tbs. baking powder-homogeneous mixture
1 cup soft butter-homogeneous mixture
2 tsp. vanilla-homogeneous mixture
4 cups flour-homogeneous mixture
1 tsp. salt-pure substance (NaCI)
1-1/2 cups of confectioners sugar- homogeneous mixture
3 tbs. of milk- homogeneous mixture
Mix together, it will be thick, use a spoon to frost. Before icing dries, sprinkle with colored sprinkles.
Cream together butter, sugar, eggs, cheese and vanilla. All dry ingredients.
Drop onto ungreased cookie sheets by the tablespoon, Remember, they grow as they cook. Bake at 350 deg. for 15 minutes.
Let cool and frost with confectioners sugar icing.