Gluten Free Ricotta Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 c. gluten free flour
1 t. xanthan gum
1 t. baking powder
1 t. baking soda
1 t. kosher salt
1/2 c. softened butter
1 1/2 c. sugar
2 eggs
2 t. pure vanilla extract
1 - 15oz. container ricotta
Glaze:
2 c. confectioners sugar
1 T. lemon extract
1 T. milk, or water
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Directions: |
Directions:Combine dry ingredients. Beat together butter and sugar with mixer until fluffy. Add eggs, ricotta and vanilla. Mix well. Add dry ingredients and stir until combined. The dough is very sticky, so I like to refrigerate it overnight and bake cookies the next day.
Preheat oven to 350º. Use a small scoop (1 inch) to roll dough into a ball and drop onto cookie sheets lined with parchment paper. Bake 10 minutes until cooked through, the tops do not get very brown. Cool completely on wire racks.
To make the glaze, combine ingredients adding water or milk a few drops at a time until the glaze is thick enough to stay on the cookie. Dip cookies in glaze to cover tops. Let glaze dry at least an hour before storing cookies. |
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Number Of
Servings: |
Number Of
Servings:~ 48 cookies |
Personal
Notes: |
Personal
Notes: I tend to like small bite sized cookies. I usually use a small (1 inch) or medium (1 1/2 inches) scoop, except for Ina Garten’s chocolate chip cookies. You can use any size you like, or just scoop out the dough with a regular spoon. I also add extra lemon extract to the glaze, as I love a tart frosting on these cookies.
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