mini ricotta cakes
(1 rating)
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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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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For mini ricotta cakes
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2 1/4 cflour
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1 tspbaking powder
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1/2 tspbaking soda
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1/8 tspsalt
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1 stickunsalted butter softened
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1 csugar
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1egg
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1 cricotta cheese, part-skim
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1 tspvanilla
- GLAZE
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2 cconfectioners' sugar
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3 Tbspmilk
How To Make mini ricotta cakes
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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.
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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.
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3For the glaze, Beat confectioner's sugar and milk until creamy. Dip the tops of cookies into glaze and let harden. Store loosely covered.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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