I came across this recipe while trying to figure out what to do with a tub of Ricotta Cheese. I never even thought of making COOKIES with Ricotta! Silly me!!
These little mini tea-cake type cookies are perfect with a cup of coffee!! The cookie itself isn't very sweet so, a little bit of that sweet, buttery frosting on top is SO perfect!
Meet the newest addition to my Christmas Cookie list!
ITALIAN RICOTTA COOKIES (tasteofhome.com)
INGREDIENTS:
1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles
DIRECTIONS:
In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Yield: 8-1/2 dozen.
I must have make my cookies WAY too big!! They seem like the perfect size to me! I got 48 cookies out of this recipe. I used my small cookie scoop. Oh well, I like a 3 bite cookie!
TIP: Use parchment paper, that way you don't need to grease the baking sheets. The clean up was a BREEZE!!
I came across this recipe while trying to figure out what to do with a tub of Ricotta Cheese. I never even thought of making COOKIES with Ricotta! Silly me!!
These little mini tea-cake type cookies are perfect with a cup of coffee!! The cookie itself isn't very sweet so, a little bit of that sweet, buttery frosting on top is SO perfect!
Meet the newest addition to my Christmas Cookie list!
ITALIAN RICOTTA COOKIES (tasteofhome.com)
INGREDIENTS:
1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles
DIRECTIONS:
In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Yield: 8-1/2 dozen.
I must have make my cookies WAY too big!! They seem like the perfect size to me! I got 48 cookies out of this recipe. I used my small cookie scoop. Oh well, I like a 3 bite cookie!
TIP: Use parchment paper, that way you don't need to grease the baking sheets. The clean up was a BREEZE!!
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