RICOTTA CHEESE SUGAR COOKIES
Steps:
- Preheat oven to 350 degrees. Mix cookie ingredients to form a sticky dough. Drop by teaspoonfuls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown (the tops will stay white). Transfer to wire racks to cool. To make the glaze, stir milk a few drops at a time, along with the almond extract if desired, into the powdered sugar in a saucepan. Stir over low heat to create a glaze. Drizzle over cooled cookies and top with colored sprinkles. Makes 3 - 4 dozen cookies.
RICOTTA CHEESE COOKIES
Make and share this Ricotta Cheese Cookies recipe from Food.com.
Provided by motherof4boys
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Mix all of the cookie ingredients well until the dough sticks together into a big ball.
- It will be sticky.
- Drop by teaspoonfulls on an ungreased cookie sheet.
- Bake 10 minutes or until the bottoms turn golden brown.
- Let cool for 1 minute and then transfer to wire racks to cool completely.
- Glaze: In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies.
- Stir over low heat then spread over cooled cookies.
- Quickly top with sprinkles.
- Makes 3-4 dozen cookies.
Nutrition Facts : Calories 174.1, Fat 6.8, SaturatedFat 4.3, Cholesterol 19.8, Sodium 146.6, Carbohydrate 25.4, Fiber 0.4, Sugar 14.5, Protein 2.9
RICOTTA CHEESE COOKIES
Make and share this Ricotta Cheese Cookies recipe from Food.com.
Provided by skat5762
Categories Drop Cookies
Time 25m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
- Increase speed to high; beat until light and fluffy, about 5 minutes.
- At medium speed, beat in ricotta, vanilla, and eggs until well combined.
- Reduce speed to low.
- Add flour, baking powder, and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet.
- Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
- With pancake turner, remove cookies to wire rack to cool.
- Repeat with remaining dough.
- When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.
- With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.
- Set cookies aside to allow icing to dry completely, about 1 hour.
Nutrition Facts : Calories 278, Fat 10.6, SaturatedFat 3.3, Cholesterol 25.2, Sodium 299.4, Carbohydrate 41.1, Fiber 0.6, Sugar 24.1, Protein 4.9
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
RICOTTA COOKIES III
This is a delicious light & fluffy cookie with a hint of lemon in the frosting. The ricotta cheese gives them a heavenly texture.
Provided by Lisa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 28.4 g, Cholesterol 21.2 mg, Fat 5.5 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 80.3 mg, Sugar 18.3 g
ITALIAN RICOTTA COOKIES
Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield About 6 dozen
Number Of Ingredients 12
Steps:
- Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
- Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
- Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams
RICOTTA CHEESE COOKIES
These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.
Provided by Kiersten
Categories World Cuisine Recipes European Italian
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
- Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
- When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 27.6 g, Cholesterol 27.7 mg, Fat 6.5 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 201.7 mg, Sugar 16.2 g
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