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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Italian Ricotta Cheese Cookies Recipe

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This recipe for Italian Ricotta Cheese Cookies is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE COOKIES:
2 c. Sugar
1 c. Butter, soften
15 oz. Ricotta Cheese
2 t. Vanilla extract
2 Eggs
4 c. All-Purpose Flour
2 T. Baking Powder
1 t. Salt


FOR THE GLAZE:
3-4 Tablespoons milk
1½ cups confectioners' sugar
Directions:
Directions:
Preheat oven to 350ºF. Line baking sheets with parchment paper.

1. 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.
2. Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
3. 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.
For the glaze:
1. When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. 2. 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.
Number Of Servings:
Number Of Servings:
6 dozen
Preparation Time:
Preparation Time:
30 min prep, 30 min frost = 1 hr total
Personal Notes:
Personal Notes:
If you have the Pampered Chef medium scoop, I use this to perfectly scoop round cookies. Also, Reynolds® parchment can be used for easier cleanup/removal from the pan.

 

 

 

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