ITALIAN RICOTTA COOKIES
Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield About 6 dozen
Number Of Ingredients 12
Steps:
- Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
- Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
- Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams
RICOTTA COOKIES II
Delicate Italian ricotta cookies with an almond flavored glaze. Very good!
Provided by Sandy
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 96
Number Of Ingredients 12
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.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 10.2 g, Cholesterol 10.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 39.3 mg, Sugar 5.6 g
LEMON RICOTTA COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 3 1/2 dozen cookies
Number Of Ingredients 13
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.
LEMON-RICOTTA COOKIES
These soft, almost cake-like cookies with a hint of lemon flavor are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
- Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
- Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 19 g, Cholesterol 10.3 mg, Fat 0.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 31.3 mg, Sugar 8.4 g
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
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
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