Almond Ricotta Cookies Food

LEMONY ALMOND-RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
• Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
• Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
• Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.

LEMON RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Sift the flour, baking powder and salt into a medium mixing bowl. Set aside.
• In the bowl of a stand mixer (or in a large mixing bowl using a hand mixer), add the granulated sugar, butter and brown sugar. Mix on medium speed until light and creamy, about 3 minutes. Add the honey and continue mixing for 30 seconds more to combine. Turn the machine off and add the eggs individually, mixing on low after each addition. Add the ricotta, almond extract and lemon juice and mix on medium-low speed for about 2 minutes more. The dough should look slightly granular but free of lumps.
• Add half of the sifted dry ingredients and mix on low speed until just combined. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Mix one last time on low speed until all of the ingredients are combined and the dough is fluffy.
• Scoop the dough onto the prepared baking sheet by heaping tablespoons, making sure to leave space in between each cookie, as they will spread while baking. Sprinkle the chopped lemon peel and raw sugar over the cookies.
• Bake until light golden on the bottom edges, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a cooling rack. Repeat this process until all of the dough is baked. Once completely cooled, store the cookies in an airtight container.

ALMOND RICOTTA COOKIES

Steps:

• Preheat your oven to 180C. Line a cookie tray with Silpat or parchment paper.
• Sift together the all-purpose flour, almond flour, baking powder, and salt ( if using) in a bowl.
• In another bowl, beat together butter and sugar until pale and fluffy.
• Add the egg. Beat well.
• Now add in the ricotta, vanilla extract, and almond extract. Mix until well combined.
• If the dough seems too soft, cover and refrigerate for 20-30 minutes until firm.
• Scoop out the dough, using a tablespoon. Roll the dough balls and place on the tray.
• Bake at 180 C for 12-14 minutes until very light golden in color.
• Transfer to a cooling rack, let the cookies cool completely. Serve as is or glaze the cookies with almond glaze and add sprinkles.
• Allow the glaze to set, about 5-10 minutes.

LEMON RICOTTA COOKIES WITH LEMON GLAZE

Steps:

• Preheat the oven to 375 degrees F.
• Cookies:
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
• Glaze:
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

ALMOND-RICOTTA TWISTS

Steps:

• In a large bowl, beat sugar and butter until blended. Beat in eggs, then ricotta cheese and extract. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Using 1 tablespoon dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled until ready to shape.) Twist two ropes around each other, pinching and tucking under ends. Place 2-in. apart on ungreased baking sheets., Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely., Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.

RICOTTA COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly browned.
• In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.