italian ricotta cookies, my way
I remember Grandma W making these amazing cookies, but never found her recipe. This is my version, which I prefer using Angela's Frosting to top, and add sprinkles if desired. If you freeze these cake like cookies, don't frost/glaze first, and freeze in layers before stacking them between wax paper. Not that I think you will get the chance! I doubled mine, and they didn't last long!
yield
serving(s)
method
Bake
Ingredients For italian ricotta cookies, my way
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2 stickbutter, softened
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1 3/4 csugar
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2eggs
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15 ozricotta cheese
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2 Tbspvanilla
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4 cflour
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1 tspbaking powder
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1 tspbaking soda
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angela's frosting
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sprinkles, if desired
How To Make italian ricotta cookies, my way
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1Preheat oven to 350 degrees. Cream butter and sugar, add eggs, ricotta and vanilla or almond extract. Combine well. Add powder and soda, mix. Add flour, mix well. I then left mine in the fridge for a little while to make scooping dough a little easier.
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2Put in teaspoons onto cookie sheet lined with parchment (only make one sheet at a time, return dough to fridge if it starts to get sticky). I made 9 per cookie sheet rather than the usual 12 cookies on a sheet. Bake 8-10 min. They need to be lightly browned on the bottom. Pull parchment off of the cookie sheet and cool while you bake the next 9 cookies. Remove from parchment to counter to cool completely and then re-use the parchment paper.
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3Make Angela's frosting to the texture you choose, and either frost or glaze the cookies. If you want to decorate with sprinkles, do so before the frosting hardens.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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