Ricotta Cookies I Food

RICOTTA COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla, and ricotta cheese. Combine the flour and salt; blend into the ricotta mixture. Stir in the candied fruit and walnuts using a wooden spoon. Drop dough by rounded teaspoons onto ungreased cookie sheets. Top each cookie with a pecan half.
• Bake for 12 to 15 minutes in the preheated oven, or until sides begin to brown. Remove and cool cookies on wire racks.

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.

GIADA'S NEW & IMPROVED LEMON RICOTTA COOKIES

Steps:

• In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F.
• Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
• For the 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 cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

ITALIAN RICOTTA COOKIES

Steps:

• Cookies: Preheat oven to 350 degrees F. In large bowl, with mixer at low speed, beat sugar and 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). Bake all your cookies. Icing: In small bowl, stir powdered sugar and milk until smooth. With small teaspoon, spread icing on cookies. Decorate with Christmas sprinkles. Set cookies aside to allow icing to dry completely. Storage Suggestions: Store the cookies in an airtight container. The cookies do not need to be refrigerated. For best results frost them the night before serving.

ITALIAN RICOTTA COOKIES

Steps:

• Cookies:
• Preheat oven to 350 degrees.
• In the bowl of an electric mixer, cream together butter, sugar medium speed.
• Add eggs and beat those in, as well.
• Add Ricotta cheese and mix until smooth and fully incorporated. Add vanilla extract and orange zest and blend.
• In a separate medium bowl, whisk together flour with baking powder, baking soda and salt.
• Gradually add the flour mixture to the wet ingredients (one cup at a time) on low speed until a dough is formed.
• Drop the dough by heaping tablespoons onto an ungreased baking sheet (they will puff up while baking). Bake for 10-12 minutes (this will depend on size of cookies and your oven so keep an eye on them). Cookies will just be started to get lightly golden around the bottom edges. You want them to remain soft and not get too over-baked.
• Remove from baking sheet and place on a cooling rack to cool completely before putting on the glaze.
• Spoon glaze onto cookies, add sprinkles of your choosing before glaze dries, and allow it to fully set before storing.
• Glaze:
• Mix together melted butter, powdered sugar, heavy cream, vanilla extract in a bowl until smooth and no lumps remain. Add additional splashes of milk or cream to get the desired consistency. You don't want it to be so thick that it's not spreadable, but also not too runny.

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.

LEMON RICOTTA COOKIES

Steps:

• Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the dry ingredients. On low speed, beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
• Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Remove cookie dough from the refrigerator. Measure cookies to be 1 Tablespoon of dough each- just use a Tablespoon measuring spoon and your finger to release it onto the sheet. Place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until a cookie springs back when lightly poked with your finger. (That's how I test them!)
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
• Whisk the confectioners' sugar and lemon juice together until smooth. Add more confectioners' sugar to thicken or more lemon juice to thin, if desired. Spoon over cookies. Top with a sliced almond, if desired. If applied lightly, the glaze will set within a couple hours.
• Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

ITALIAN RICOTTA COOKIES

Steps:

• In a large bowl with an electric mixer or a stand mixer, cream together the softened butter and sugar until smooth.
• Add the egg, ricotta cheese, lemon juice, lemon zest, vanilla extract and almond extract. Mix until all of the ingredients are combined and smooth. Be sure to scrape down the sides of the bowl.
• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients in 3 increments. Be sure to mix together in between each increment. Just mix until combined- do not over-mix.
• Cover the mixing bowl with plastic wrap and refrigerate for at least an hour, or overnight.
• When ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats. Using a mini ice cream to scoop the cookie dough balls or measure out 2 tablespoons of dough. Place cookies on the baking sheet 1 1/2 inches apart. Bake for 11-12 minutes. The cookies will not turn golden brown but the bottoms will.
• Let the cookies cool for a few minutes and place them on a cooling rack.
• When the cookies are completely cooled, whisk together the powdered sugar, milk and extracts until smooth. Spoon the glaze on top of each cookie and top with sprinkles (optional). Let the cookies set for a few minutes and enjoy!

ITALIAN RICOTTA COOKIES

Steps:

• For the cookies:
• In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).
• Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix just until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
• Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat (I don't recommend using dark non-stick pans for this recipe since the bottoms will already become pretty golden. Dark pans brown more than uncoated pans do).
• Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
• Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.
• For the glaze:
• In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).

ITALIAN ORANGE RICOTTA COOKIES

Steps:

• Pre-heat oven to 350F (180C). Line one or two cookie sheets with parchment paper.

ITALIAN RICOTTA COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2
• . Combine the flour, baking soda and salt in a medium sized bowl and set aside.
• . Cream the butter, sugar and lemon zest together in a large mixer bowl on medium speed for 3-4 minutes, until light in color and fluffy. You should be able to see the change in color and texture happen and know it's ready. 4.
• Add the eggs one at a time, mixing until well combined between each addition. 5.
• Add the vanilla extract and ricotta and mix until well combined. 6.
• Slowly add the flour mixture and stir until just combined. Do not over mix. 7.
• If you'd like to chill the cookie dough (which makes it a easier to work with), cover the bowl with plastic wrap and refrigerate for about 2 hours or up to two days. You don't have to chill the dough though. It doesn't really change the outcome. 8.
• Drop tablespoon sized balls (no larger or they will spread too much) of cookie dough onto the cookie sheet and gently shape into a ball shape. 9.
• Bake for 9-12 minutes or until the bottoms of the cookies are lightly golden. 10
• Cool cookies on the cookie sheet for 2-3 minutes, then remove to a cooling rack to cool completely. 11
• To make the icing, whisk the powdered sugar, milk, butter and vanilla extract together in a small bowl. 12
• Turn the cookies upside down, one at a time, and dip the tops of them into the icing. 13
• Turn the cookies over and add sprinkles. Allow to dry. The icing will crust over, but doesn't dry hard. 14
• Store the cookies in an airtight container. The sprinkles will likely bleed after sitting overnight, so if you want the presentation to be nice, I'd suggest adding the icing and sprinkles shortly before serving. The icing also starts to wrinkle after a day or two. Cookies are best for about 4-5 days.

ITALIAN RICOTTA COOKIES

Steps:

• Using an electric mixer, cream together butter and ricotta. Add vanilla; mix well. Gradually add the sugar, mixing well to combine. Add eggs, one at a time, mixing well after each.
• In a separate bowl, whisk together flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients; mix until combined. Cover and chill in the refrigerator for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F. Line baking sheets with parchment or silicone mats.
• Drop dough in rounded tablespoons onto prepared baking sheets. You want the dough really cold when it goes into the oven so that the cookies don't spread, so if the dough seems a bit soft, put the baking sheets back in the refrigerator (or even in the freezer) for about 10 minutes before baking. Bake for 12-14 minutes, or until the bottom of the cookies are golden brown (the tops will still be pale). Cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.

RICOTTA COOKIES

Steps:

• Preheat the oven to 350°F.
• Combine ricotta cheese eggs and the sugar, set aside.
• Combine butter, baking power, vanillina and the flour. Once smooth, add the cheese mixture, and blend just until combined.
• Form a ball, separate the ball into 6 smaller balls. Roll out into a circle then cut into triangular shapes (like pizza slices). Add a small amount of jam to the wide part of the triangle, then roll up towards the point.
• Bake for approximately 12 - 15 minutes, do not overcook. Once cool, sprinkle icing sugar.

BURGER OF THE MONTH: GREEN EGGS & LAMB BURGERS

Steps:

• Step 1For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.Step 2In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).Step 3Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.Step 4In a small bowl, season the yogurt. Mix in the dill.Step 5In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.Step 6Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.

ITALIAN RICOTTA COOKIES

Steps:

• 4 TBSP milk
• ½ tsp vanilla extract
• Directions
• Preheat oven to 350
• Line baking sheets with silicon mats and set aside
• In an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. (about 3 minutes)
• Add ricotta, eggs and vanilla and mix to combine.
• Add all the dry ingredients and blend together.
• Roll or scoop the dough out in one TBSP balls
• Bake for about 10 minutes.
• While the cookies cool, mix the icing.
• Dip the cooled cookie tops in the icing (will be a bit runny) and top with sprinkles if desired.
• Let icing dry completely before storing 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.

ITALIAN RICOTTA COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
• Bake for 8-10 minutes until the edges are lightly golden.
• Transfer to a wire rack.
• In a medium bowl, whisk the powdered sugar, almond extract, and milk, together until smooth. Spoon the glaze over warm cookies or alternately, dip the cookies into the gaze, and sprinkle with colored candy sprinkles.

ORANGE RICOTTA COOKIES

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.

ITALIAN RICOTTA COOKIES

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
• Mix in ricotta and vanilla. In another bowl, whisk together flour, salt and baking soda, then gradually add to the creamed mixture.
• Scoop out rounded teaspoonfuls of dough onto parchment lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
• In a large bowl, cream butter, powdered sugar, almond extract and enough milk to reach your desired consistency.
• Frost cooled cookies and immediately decorate with sprinkles or colored sugar. Store in the refrigerator.

RICOTTA COOKIES

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.