Ricotta Almond Cookies Recipes

LEMONY ALMOND-RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
• Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
• Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
• Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.

RICOTTA COOKIES II

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.

RICOTTA ALMOND COOKIES

Steps:

• PREHEAT OVEN TO 350. COAT BAKN SHEETS WITH COOKN SPRAY (I USED PARCHMENT PAPER) IN A LARGE BOWL SIFT TOGETHER FLOUR, BAKN SODA N SALT.
• IN ANOTHER LARGE BOWL , WITH AN ELECTRIC MIXER BEAT EGGS, SUGAR, RICOTTA CHEESE, SHORTENN AND 1 TSP OF ALMOND EXTRACT UNTIL SMOOTH.
• ALTERNATELY ADD FLOUR MIXTURE AND FINELY CHPD ALMONDS TO RICOTTA MIXTURE N BEAT UNTIL WELL BLENDD.
• DROP BY TABLESPOONFULS ONTO PREPARED BAKN SHEETS N BAKE FOR 15 MINUTES OR UNTIL BOTTOMS R GOLDEN.
• REMOVE TO WIRE RACK N LET COOL COMPLETELY B4 FROSTN.
• MEANWHILE IN A MEDIUM BOWL COMBINE CONFECTIONERS SUGAR, WATER N REMAINN ALMOND EXTRACT. (MORE CONF SUGAR AND/OR WATER MAY B NEEDD TO REACH DESIRED CONSISTANCY) DRIZZLE ONTOP OF COOLD COOKIE N SPRINKLE ROUGHLY CHPD ALMONDS....ENJOY :)

ALMOND-RICOTTA TWISTS

Steps:

• In a large bowl, beat sugar and butter until blended. Beat in eggs, then ricotta cheese and extract. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Using 1 tablespoon dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled until ready to shape.) Twist two ropes around each other, pinching and tucking under ends. Place 2-in. apart on ungreased baking sheets., Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely., Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.