Italian Mini Holiday Pies

• 12 cup sugar
• 14 lb unsalted butter (softened)
• 2 cups flour
• 2 egg yolks (lightly beaten)
• 4 tablespoons orange juice or 4 tablespoons water (liquor may be substituted)
• 1 lb whole milk ricotta cheese
• 2 egg whites
• 6 tablespoons confectioners' sugar
• 2 teaspoons vanilla
• 14 teaspoon lemon, zest of
• 12 cup chocolate chips (chopped)
• confectioners' sugar (for dusting)

1. In a large bowl, cream together sugar and softened butter.
2. To this, add egg yolks one at a time alternating between flour also added a bit at a time.
3. Add 1 Tbsp.
4. water at a time, until all is incorporated and dough is smooth.
5. On a lightly floured board, roll dough out to 1/4-inch thickness.
6. Cut dough large enough to fit down into the individual muffin mold and up the sides.
7. Crimp dough edges as you would a pie.
8. This is a very forgiving dough and can be manipulated easily to fit the mold or repair torn areas.
9. Roll out extra dough and cut thin strips to make an"X" on top of the filling.
10. FILLING: In a large bowl with electric mixer or in a food processor, add the ingredients except for the chocolate chips and mix until smooth.
11. Add chocolate chips by hand, stirring into mixture.
12. Fill each muffin mold 3/4's full.
13. Make an"X" on top of each with the dough strips.
14. Preheat oven to 350 degrees.
15. Bake for 50 minutes or until lightly golden in color.
16. Cool and remove from tin; dust with confectionery sugar.
17. Makes one dozen individual little"pies".

sugar, unsalted butter, flour, egg yolks, orange juice, milk ricotta cheese, egg whites, sugar, vanilla, lemon, chocolate chips, confectioners

Taken from www.food.com/recipe/italian-mini-holiday-pies-21687 (may not work)