Monday, December 28, 2015

Italian Ricotta Cookies

Italian Ricotta Cookies

2 sticks of softened butter
1 ¾ cups sugar
15 oz Ricotta Cheese
2 large eggs
2 tablespoons vanilla
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

1 ½ cups powdered sugar
1 teaspoon almond extract
4-5 tablespoons milk

Cream the butter and sugar together until well combined. Add in the ricotta, eggs, and vanilla and mix until well combined. In a separate bowl, mix your flour, baking powder, and baking soda together – mix well before adding it to the wet ingredients. Add about ½ cup of the flour into the wet mixture, and mix until combined. Repeat, until all of the flour is mixed into the wet ingredients. The original recipe says to use a small cookie scoop to make balls roughly 1 teaspoon in size. I used my medium sized scoop so they are slightly larger. The 1 tsp size baking time is 8-10 minutes, and for my larger ones it’s about 15 minutes – I have a gas oven which tends to need a little more time than electric ovens. You want the cookies to just barely be brown on the bottom… just lightly brown. 

After they are all cool, mix your ingredients for the glaze. Use a cookie rack, and dip the tops of each cookie in the glaze – then top them with sprinkles. Work quickly, and sprinkle after glazing because it dries really quickly. Enjoy!
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