RICOTTA CHEESE COOKIES
Make and share this Ricotta Cheese Cookies recipe from Food.com.
Provided by skat5762
Categories Drop Cookies
Time 25m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
- Increase speed to high; beat until light and fluffy, about 5 minutes.
- At medium speed, beat in ricotta, vanilla, and eggs until well combined.
- Reduce speed to low.
- Add flour, baking powder, and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet.
- Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
- With pancake turner, remove cookies to wire rack to cool.
- Repeat with remaining dough.
- When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.
- With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.
- Set cookies aside to allow icing to dry completely, about 1 hour.
Nutrition Facts : Calories 278, Fat 10.6, SaturatedFat 3.3, Cholesterol 25.2, Sodium 299.4, Carbohydrate 41.1, Fiber 0.6, Sugar 24.1, Protein 4.9
SILKY RICOTTA CHEESE COOKIES
I stumbled on these cookies along time ago, when I was looking to fill Christmas baskets. They are truly wonderful and sinfully rich.
Provided by Jules211
Categories Drop Cookies
Time 35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Cream together sugar and butter.
- Add vanilla.
- Beat eggs in one at a time.
- Sift flour, salt and baking soda.
- Add to creamed mixture.
- Mix well.
- Add the ricotta cheese.
- **Usually here I add butterscotch chips or chips of your liking (raspberry chips are my favorite).
- Drop by teaspoonfuls onto a non-stick cookie sheet.
- Bake for 15 minutes or until lightly browned.
- Frost if desired.
ORANGE RICOTTA COOKIES
Be forewarned: it is nearly impossible to stop eating these cookies once you've tasted your first. Fortunately, this dough freezes extremely well, so you can make sure you always have some stocked away for emergencies.
Provided by Food Network
Categories dessert
Time 2h20m
Yield 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour.
- Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
- In a small bowl, whisk together the confectioners' sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens.
- Cookies can be stored in an airtight container for 5 days, or frozen for 3 weeks.
HOMEMADE RICOTTA
Provided by Ina Garten
Time 43m
Yield about 2 cups
Number Of Ingredients 4
Steps:
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
RICOTTA CHEESE COOKIES
These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.
Provided by Kiersten
Categories World Cuisine Recipes European Italian
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
- Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
- When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 27.6 g, Cholesterol 27.7 mg, Fat 6.5 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 201.7 mg, Sugar 16.2 g
LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 44 cookies
Number Of Ingredients 12
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.
RICOTTA COOKIES
Make and share this Ricotta Cookies recipe from Food.com.
Provided by Richard-NYC
Categories Drop Cookies
Time 1h10m
Yield 42 cookies
Number Of Ingredients 11
Steps:
- In medium bowl combine flour, salt and baking soda.
- In large bowl combine butter, ricotta, sugar, vanilla and egg----Beat with electric mixer till combined.
- Slowly add dry ingredients to wet continuing to mix with electric mixer.
- Drop dough onto cookie sheets by mounded teaspoons Bake at 350 for 15 minutes or until golden on the bottom.
- Remove to racks.
- While cookies are warm drizzle with glaze and sprinkle with colored sugar if desired.
- TIP: Place wax paper under racks to"catch" glaze.
Nutrition Facts : Calories 75.9, Fat 2.6, SaturatedFat 1.6, Cholesterol 11.6, Sodium 46.2, Carbohydrate 12.3, Fiber 0.2, Sugar 7.6, Protein 1
RICOTTA CHEESE COOKIES
These little gems are so good! I make them every once in a while at my hubby's request! Very simple to do! Recipe from ~ Italian Food Forever
Provided by Angela Pietrantonio
Categories Cookies
Time 30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees F. Mix all the ingredients together until combined. (The dough will be moist.) Drop by a teaspoon onto a lightly greased cookie sheet. Bake for about 10 minutes until firm, turning the tray around halfway. (The cookies will be golden on the bottom, but will remain white on top.)
- 2. Mix in enough lemon juice with the powdered sugar to make a glaze that can be brushed on. Lightly coat the tops of each cookie with the glaze and sprinkle with the colored sprinkles. Let dry fully before storing.
RICOTTA COOKIES III
This is a delicious light & fluffy cookie with a hint of lemon in the frosting. The ricotta cheese gives them a heavenly texture.
Provided by Lisa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 28.4 g, Cholesterol 21.2 mg, Fat 5.5 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 80.3 mg, Sugar 18.3 g
RICOTTA CHEESE COOKIES
Make and share this Ricotta Cheese Cookies recipe from Food.com.
Provided by motherof4boys
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Mix all of the cookie ingredients well until the dough sticks together into a big ball.
- It will be sticky.
- Drop by teaspoonfulls on an ungreased cookie sheet.
- Bake 10 minutes or until the bottoms turn golden brown.
- Let cool for 1 minute and then transfer to wire racks to cool completely.
- Glaze: In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies.
- Stir over low heat then spread over cooled cookies.
- Quickly top with sprinkles.
- Makes 3-4 dozen cookies.
Nutrition Facts : Calories 174.1, Fat 6.8, SaturatedFat 4.3, Cholesterol 19.8, Sodium 146.6, Carbohydrate 25.4, Fiber 0.4, Sugar 14.5, Protein 2.9
RICOTTA COOKIES
A "little" sweet, cake like cookie with frosting. Different with the ricotta cheese but you will like them I'm sure of it!
Provided by LAURIE
Categories Drop Cookies
Time 27m
Yield 60-66 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Beat sugar and 1 cup margarine in large bowl on medium speed til combined.
- Add eggs and 2 tsp vanilla beat til creamy.
- Add half the flour, baking soda and salt.
- Beat till well blended.
- Stir in the reaming flour and ricotta cheese.
- Drop by rounded tablespoons 2 inches apart on ungreased cookie sheet.
- Bake at 350°F about 12 minutes, until BOTTOMS are browned (TOPS SHOULD NOT BROWN!).
- Transfer to rack to cool.
- Beat cream cheese, 1/2 cup butter and 1 tsp vanilla til fluffy.
- Gradually add the powdered sugar, mixing well.
- Spread on cooled cookie.
- Sprinkle with nutmeg.
- Store frosted cookies covered in the refrigerator.
Nutrition Facts : Calories 126.5, Fat 6.3, SaturatedFat 1.8, Cholesterol 15.9, Sodium 127, Carbohydrate 15.4, Fiber 0.2, Sugar 8.7, Protein 2.2
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