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Ricotta Cookies Recipe

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This recipe for Ricotta Cookies is from Antonette's 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:  
4 cups flour (I spoon ingredients and level off instead of scooping) into a cup and don’t scoop. Add another 1/2 cup of flour if the dough is too tacky for you.
1 tsp baking powder
1 tsp baking soda
1 cup (2 sticks) butter
2 cups of sugar
2 eggs
1 15 oz container of Ricotta
1 tsp vanilla (I added a tsp almond extract)



Frosting:
2 cups powdered sugar
3 tablespoon milk
1/2 teaspoon of almond extract

The glaze should be thick and spooned over cookie, so eyeball the consistency. Sprinkle with crushed almond nuts. Cookies freeze well but will stick together slightly. Freeze cookies first before you place them in a freezer bag.
Directions:
Directions:
Set oven to 350 degrees. Line baking sheets with parchment paper.

Sift together dry ingredients.

In a stand mixer or with handheld, cream the butter and gradually add sugar scraping down the sides of the bowl, and continue to mix for a few minutes. Add eggs one at a time, beating well. Beat in ricotta and vanilla (in my case both vanilla and almond.) Add the flour mixture to the liquid ingredients until dry ingredients are incorporated

If you don't have a small cookie scoop, roll out the dough with your hands, but expect it to be a bit tacky. The recipe is for 6 dozen cookies, but I make larger cookies.

Set oven to 350 degrees. Line baking sheets with parchment paper.


Frosting:

The glaze should be thick and spooned over the cookie, so eyeball the consistency. Sprinkle with crushed almond nuts. Cookies freeze well but will stick together slightly.

Freeze cookies first before you place them in a freezer bag.
Personal Notes:
Personal Notes:
Kreg's mother gave me this recipe and I made it my own by adding almond extract and crushed almonds for decoration. There are many other variations are as follows:



Lemon Ricotta Cookies - add lemon juice to glaze and add sprinkle with lemon rind.
Anise Ricotta Cookies - add anise extract to cookie and/or glaze with traditional colored sprinkles.
Orange Ricotta Cookies - add orange juice to glaze and add a sprinkle of orange rind.

 

 

 

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