Mini Ricotta Cakes Recipe

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Mini Ricotta Cakes

Debra Valvo

By
@Twink56

This is a wonderful light dessert after a heavy meal or with coffee or tea.

I substituted half of the sugar with Splenda and it tasted just wonderful. No difference in taste at all!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Many
Prep:
15 Min
Cook:
15 Min

Ingredients

2 1/4 c
flour
1 tsp
baking powder
1/2 tsp
baking soda
1/8 tsp
salt
1 stick
unsalted butter softened
1 c
sugar
1
egg
1 c
ricotta cheese, part-skim
1 tsp
vanilla

GLAZE

2 c
confectioners' sugar
3 Tbsp
milk

Step-By-Step

1Preheat oven to 350 degrees.
Spray 2 baking sheets with cooking spray.
Mix all dry ingredients together and set aside.
Beat butter and sugar until creamy. Add egg , ricotta cheese and vanilla
Add dry ingredients and mix well.

2Drop by tablespoon and bake at 350 for approximately 14 minutes or until edges are lightly browned.

Let cool on cookie sheets for 3 minutes then remove to cooling rack.

3For the glaze, Beat confectioner's sugar and milk until creamy.
Dip the tops of cookies into glaze and let harden.

Store loosely covered.

About this Recipe

Course/Dish: Cakes, Cookies
Main Ingredient: Flour
Regional Style: American