mini ricotta cakes
(1 RATING)
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!
No Image
prep time
15 Min
cook time
15 Min
method
---
yield
Many
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 stick unsalted butter softened
- 1 cup sugar
- 1 - egg
- 1 cup ricotta cheese, part-skim
- 1 teaspoon vanilla
- GLAZE
- 2 cups confectioners' sugar
- 3 tablespoons milk
How To Make mini ricotta cakes
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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.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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