Father and sons John, J.J. and Kevin Altomare are the three behind Hudson’s Restaurants in Hudson and Copley Township. Their Italian roots produce two of their favorite Christmas cookies.
This recipe was handed down from Kevin and J.J.’s great-grandmother. It makes for a very delicate and moist cookie. However, because of the recipe’s age, it contains some specific and quirky instructions, like removing 1 tablespoon from the pound of ricotta cheese.
RICOTTA COOKIES
For the cookies:
3 sticks plus 6½ tbsp. unsalted butter, at room temperature
2 cups sugar
3 eggs
1 lb. ricotta cheese, minus 1 tbsp.
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. salt
4 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
For the icing:
2 tbsp. unsalted butter, at room temperature
2 tbsp. milk
2 cups powdered sugar
Food coloring of choice
Cream the butter and sugar together until lightened in color, about 5 minutes. Add eggs, vanilla, ricotta and salt, and mix. Sift flour and baking soda together. Gently add to mixing bowl and mix until fully incorporated.
Chill dough for about 30 minutes, then drop by teaspoonfuls onto parchment-lined cookie sheets. Bake for 10 to 12 minutes. Remove from oven before they start to get color. Cool on wire racks.
To make the icing: Mix the butter, milk and powdered sugar together until smooth. Add food coloring for desired color. Spread on each cooled cookie with a teaspoon.
Makes about 5 dozen.