Italian Ricotta Mini Cakes Cookies Recipes

ITALIAN RICOTTA MINI CAKES (COOKIES)

Steps:

• 1. Cookies: Preheat oven to 350 degrees and lightly grease two baking sheets (or line with parchment). I use nonstick cooking spray, and it works great. 2. Whisk flour, baking soda, baking powder, and salt together; set aside. 3. Beat butter and granulated sugar together until blended. Add ricotta, egg, and vanilla and beat until blended. On low speed, add flour mixture. 4. Drop by tablespoons onto cookie sheets and bake at 350 degrees until golden brown around the edges, about 14 minutes. Let cool on sheets for three minutes, then place them on a cooling rack to cool completely. 5. Icing: Whisk powdered sugar and milk until smooth. Dip centers of cookies in-glaze will slowly spread down the sides. Let glaze harden. Notes: I divided up the dough into two bowls when fully mixed and added food coloring to each bowl One red, one green - for Christmas. It was really tough to stir, but worth the effort! They came out gorgeous. A tip though if you want to add sprinkles after you ice the cookies - do it before the icing dries or it will not stick!! Another thing - I can't remember if I turned the heat down to 325 or not so if you cook at 350, just keep an eye on them. They are delicious cookies!! Enjoy!

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.

ITALIAN COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

ITALIAN RICOTTA COOKIES

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.