Buttery Ricotta Cookies Recipes
RICOTTA COOKIES II
Delicate Italian ricotta cookies with an almond flavored glaze. Very good!
Provided by Sandy
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 96
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
- Bake 8 to 10 minutes in the preheated oven, until lightly browned.
- In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 10.2 g, Cholesterol 10.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 39.3 mg, Sugar 5.6 g
BUTTERY RICOTTA COOKIES
Make and share this Buttery Ricotta Cookies recipe from Food.com.
Provided by Michelle Berteig
Categories Dessert
Time 25m
Yield 20 cookies
Number Of Ingredients 8
Steps:
- Mix butter and ricotta cheese until creamy. Add vanilla and mix well.
- Gradually add the sugar, then the egg, then the remaining ingredients.
- Roll into 1 inch balls, place on a greased baking sheet and flatten slightly.
- Bake at 350 degrees F. for 10 minutes, or just until edges turn golden.
- Cool on a wire rack.
Nutrition Facts : Calories 134.4, Fat 5.4, SaturatedFat 3.3, Cholesterol 23.1, Sodium 136.6, Carbohydrate 19.7, Fiber 0.3, Sugar 10.1, Protein 2
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- In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
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- In a medium bowl, whisk the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.
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