Ricotta Cookies
- Ready In:
- 29mins
- Ingredients:
- 14
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup ricotta cheese
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon baking powder
-
Icing
- 1⁄2 cup cream cheese, softened
- 1⁄4 cup unsalted butter, softened
- 1 1⁄2 cups icing sugar
- 1⁄2 teaspoon vanilla
- assorted liquid food coloring
directions
- Preparation:.
- In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.
- In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
- Drop by generous 1 tbsp (15 mL) onto parchment paper–lined rimless baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Transfer to racks and let cool.
- Icing:.
- In bowl, beat cream cheese with butter. Beat in icing sugar until creamy; beat in vanilla. Divide into thirds; tint each desired pastel colour. Spread over tops of cookies. Refrigerate until icing is firm, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.).
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