italian ricotta cookies, my way
I remember Grandma W making these amazing cookies, but never found her recipe. This is my version, which I prefer using Angela's Frosting to top, and add sprinkles if desired. If you freeze these cake like cookies, don't frost/glaze first, and freeze in layers before stacking them between wax paper. Not that I think you will get the chance! I doubled mine, and they didn't last long!
prep time
cook time
method
Bake
yield
makes about 5 dozen cookies
Ingredients
- 2 sticks butter, softened
- 1 3/4 cups sugar
- 2 - eggs
- 15 ounces ricotta cheese
- 2 tablespoons vanilla
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- - angela's frosting
- - sprinkles, if desired
How To Make italian ricotta cookies, my way
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Step 1Preheat oven to 350 degrees. Cream butter and sugar, add eggs, ricotta and vanilla or almond extract. Combine well. Add powder and soda, mix. Add flour, mix well. I then left mine in the fridge for a little while to make scooping dough a little easier.
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Step 2Put in teaspoons onto cookie sheet lined with parchment (only make one sheet at a time, return dough to fridge if it starts to get sticky). I made 9 per cookie sheet rather than the usual 12 cookies on a sheet. Bake 8-10 min. They need to be lightly browned on the bottom. Pull parchment off of the cookie sheet and cool while you bake the next 9 cookies. Remove from parchment to counter to cool completely and then re-use the parchment paper.
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Step 3Make Angela's frosting to the texture you choose, and either frost or glaze the cookies. If you want to decorate with sprinkles, do so before the frosting hardens.
- 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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