Christmas Baking: Ricotta Snowball Cakes

I've been doing quite a bit of Christmas baking this year - which is a nice change from the holidays last year where I did all of of my "baking" at the Superstore.

I hadn't even thought about why that was until last weekend when I was baking the misfit rugelach.

It occurred to me I was still grieving the loss of our family dog Ziggy earlier in the fall and had made an unconscious decision not to do a lot for Christmas.

This is interesting to me on many levels because it's not my usual M.O.

I am the type of person who usually throws myself into activities to keep me busy when I'm feeling stressed or depressed.

But I guess when it comes to the big things like grief, I actually have the good sense to slow myself down and take the pressure off.

This is a relief.

With new life - aka our puppy Max - comes new hope, though, and it's nice this year to be in the June Cleaveresque headspace I'm in.

My preferred state of mind for the holidays.

So far I've baked the rugelach, chocolate fudge, peanut butter cup cookies (recipe tomorrow) and the following wonderfully fluffy and luscious little tea cakes with glorious cream cheese frosting.


















Sprinkled with a little edible silver glitter they look almost angelic and would be a heavenly addition to anyone's Christmas baking.

Serve on a snowy winter day with a steaming pot of Earl Gray tea.

Ricotta Snowball Cakes
For printable recipe click HERE

Ingredients

• 1/2cup cup unsalted butter, softened
• 1cup cup granulated sugar
• 1egg
• 1 cup cup ricotta cheese
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1/2 tsp tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder

Icing:

• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1-1/2 cups icing sugar
• 1/2 tsp vanilla
• Edible Silver flakes or drages

Directions:

1. In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.
2. In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
3. Drop by generous 1 tbsp (15 mL) onto parchment paper–lined rimless baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Transfer to racks and let cool.

Icing:

1. In bowl, beat cream cheese with butter.
2. Beat in icing sugar until creamy; beat in vanilla.
3. Divide into thirds; spread over tops of cookies. Refrigerate until icing is firm, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days or freeze for up to one month)
   
4. Sprinkle with silver

Merry Christmas everyone!