Anna's Bocconcini pieni di Ricotta

COOKIES

• 1

  Preheat oven to 350°

• 2

  Beat egg whites until fluffy and thick like whip cream

• 3

  Beat egg yolks until creamy

• 4

  Fold egg whites and egg yolks together

• 5

  Start to add the sugar little by little mixing as you go

• 6

  Add the remainder of the ingredients except for the flour

• 7

  After all the other ingredients are mixed you can start to add the flour, again little by little mixing as you go

• 8

  It’s all ready to go now.

• 9

  On a cookie sheet start placing dough tablespoon at a time with at least 2 1/2 inch space between each cookie

• 10

  Bake for 10-15 minutes or until the cookie is a golden brown color on the bottom

• 11

  After cookies are baked they need to cool off.

• 12

  When cookies have cooled off for about 3 hours you can cut them in half and start to add the Ricotta filling

• 13

  After you’ve filled the cookies put in the refrigerator overnight so that the cookies can absorb all that wonderful flavor.... and the next day HEAVEN!!

RICOTTA FILLING

• 1

  Mix all ingredients in a bowl and mix with hand mixer until it has a creamy texture

• 2

  If filling is too thick you can add some milk

• 3

  If filling is not sweet enough you can add a tablespoon of sugar at a time until your satisfied with taste

• 4

  At last just before you are going to fill the cookies you add the half of the semi sweet morsels or if you’re like Josephine you can add the whole bag....

• 5

  Enjoy!!!