mini ricotta cakes

★★★★★ 1
a recipe by
Debra Valvo
Waxhaw, NC

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!

★★★★★ 1
serves Many
prep time 15 Min
cook time 15 Min

Ingredients For mini ricotta cakes

  • 2 1/4 c
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/8 tsp
  • 1 stick
    unsalted butter softened
  • 1 c
  • 1
  • 1 c
    ricotta cheese, part-skim
  • 1 tsp
  • 2 c
    confectioners' sugar
  • 3 Tbsp

How To Make mini ricotta cakes

  • 1
    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.
  • 2
    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.
  • 3
    For the glaze, Beat confectioner's sugar and milk until creamy. Dip the tops of cookies into glaze and let harden. Store loosely covered.

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