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 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
-
1 csugar
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1egg
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1 cricotta cheese, part-skim
-
1 tspvanilla
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GLAZE
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2 cconfectioners' sugar
-
3 Tbspmilk
How to Make Mini Ricotta Cakes
- Preheat 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. - Drop 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. - For the glaze, Beat confectioner's sugar and milk until creamy.
Dip the tops of cookies into glaze and let harden.
Store loosely covered.