Ricotta Cookies_1

 

This is a recipe that I bookmarked sometime in the Fall.  But then each time I needed to bake cookies for the church cafe or home group or anything else, something about it was just not quite exciting enough.  So I kept putting it back in the HEAP of "To Try" recipes.  Finally three weeks ago I bought the needed ricotta, determined to give this one a shot.  As you all know now, any plans I had for three weeks ago fell completely to the wayside of 6 days in the hospital.

 

I finally got to these cookies this weekend.  A real triumph both for the sake of me getting back in the kitchen and the delightfulness of these little, Italian cookies.

 

Ricotta Cookies_6

 

I was completely pleasantly surprised with how these turned out.  As expected the flavor and sweetness is very mild, just giving off a hint of vanilla and almond without an overly sugary background.  But these cookies are barely about the taste anyway.  They are all about texture.  They are delicate and incredibly supple and start to melt the minute they enter your mouth.  I would liken them to the center of a sugar cookie, sans the pesky, crispy edge to eat around.

 

Ricotta Cookies II

Originally from allrecipes.com

Yields 48 cookies

 

1/2 pound butter

1 3/4 cups white sugar

2 eggs

15 ounces ricotta cheese

2 tablespoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

5 tablespoons milk

1 1/2 cups confectioners' sugar

1 teaspoon almond extract

1/4 cup colored candy sprinkles

 

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake 8 to 10 minutes in the preheated oven, until lightly browned.
  4. In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

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