Ricotta No Bake Cookies Recipes

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RICOTTA NO BAKE COOKIES



Ricotta No Bake Cookies image

The poster used 3 TBS unsweetened cocoa powder + 1 Tbl oil as a sub for the unsweetened chocolate once and it tastes the same but the cookies are softer so I would stick them in the freezer for like 30 minutes before having one or else they are really soft.This came from Obesity Help. I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories     Dessert

Time 15m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 6

1 sq unsweetened chocolate
1/3 cup crunchy peanut butter (low fat, low sugar, or regular)
2 tablespoons butter (I can't believe its not butter light recommended)
12 teaspoons Splenda sugar substitute (12 packs)
1 teaspoon vanilla
1/3 cup ricotta cheese (part skim recommended)

Steps:

  • Put first 3 ingredients in a microwave safe bowl and melt in microwave, stir well. Add remaining ingredients, mix well.
  • Drop by the teaspoon on wax paper and refridgerate a few hours before eating. (I keep them in the fridge).

Nutrition Facts : Calories 72, Fat 6.4, SaturatedFat 2.4, Cholesterol 8.6, Sodium 57.5, Carbohydrate 1.8, Fiber 0.6, Sugar 0.7, Protein 2.5

RICOTTA CHEESE COOKIES



Ricotta Cheese Cookies image

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

2 cups white sugar
1 cup butter, softened
15 ounces ricotta cheese
2 teaspoons vanilla extract
2 eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 ½ cups confectioners' sugar
3 tablespoons milk

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

RICOTTA COOKIES II



Ricotta Cookies II image

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

½ pound butter
1 ¾ cups white sugar
2 eggs
15 ounces ricotta cheese
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons milk
1 ½ cups confectioners' sugar
1 teaspoon almond extract
¼ cup colored candy sprinkles

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

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