Mini Ricotta Cakes
By
Debra Valvo
@Twink56
1
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!
I substituted half of the sugar with Splenda and it tasted just wonderful. No difference in taste at all!
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
- 2 c
- confectioners' sugar
- 3 Tbsp
- milk
GLAZE
How to Make Mini Ricotta Cakes
- 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.
