From the kitchen of Stephanie Knewasser. I found
this recipe in a magazine & changed it a bit. Be sure
to check the bottoms to see when they're done
baking. The bottoms will brown while the tops stay
white.
this recipe in a magazine & changed it a bit. Be sure
to check the bottoms to see when they're done
baking. The bottoms will brown while the tops stay
white.
Beat:
2 c sugar
1 c Crisco
Beat on high for 5 minutes.
Add:
2 tsp vanilla
2 eggs
15 oz ricotta (part skim is fine)
Add:
4 1/2 c flour
2 Tbsp baking powder
1 tsp salt
Refrigerate dough until easy enough to handle,
overnight is OK. Or wrap in plastic wrap & freeze an
hour or so.
When easy enough to handle, roll into balls.
Put back in fridge if gets sticky again.
Put on baking stone or sheets.
Bake @ 350 for 12-14 minutes
The bottoms will brown, tops stay white.
Cool.
Frosting: confectioner sugar & water- not runny.
Optional: top with confetti sprinkles
2 c sugar
1 c Crisco
Beat on high for 5 minutes.
Add:
2 tsp vanilla
2 eggs
15 oz ricotta (part skim is fine)
Add:
4 1/2 c flour
2 Tbsp baking powder
1 tsp salt
Refrigerate dough until easy enough to handle,
overnight is OK. Or wrap in plastic wrap & freeze an
hour or so.
When easy enough to handle, roll into balls.
Put back in fridge if gets sticky again.
Put on baking stone or sheets.
Bake @ 350 for 12-14 minutes
The bottoms will brown, tops stay white.
Cool.
Frosting: confectioner sugar & water- not runny.
Optional: top with confetti sprinkles
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