Ricotta Cookies Can Be Made Eggless Recipes

RICOTTA COOKIES (CAN BE MADE EGGLESS)

Steps:

• Preheat oven to 350 degrees.
• Have the butter come to room temperature. Cream the butter and sugar in a mixing bowl.
• Add eggs one at a time. If using the egg replacer to make these "eggless", I find it best to first blend the powder and water together in your blender to get all the "clumps" out. Then slowly pour the mixture into the cream and butter mix while mixing.
• Add almond and vailla extracts and ricotta. Mix until blended together.
• In a separate bowl, combine the flour, baking powder and salt.
• Stir the flour mix into the ricotta mixture until blended, I do this by hand, not with the mixer.
• Grease a cookie sheet or use parchment paper. Drop the batter onto the sheet by the teaspoon spoonful, or use a small cookie scooper.
• Bake for 10 to 12 minutes - do not over cook.
• While the cookies are baking, you can make the frosting. In a small bowl, add the confection sugar.
• Slowly add milk by the tablespoon and mix after each. Keep adding milk until you reach a frosting consitency - not too thin and not too thick. Add the orange extract and mix again. If you make it too thin, you can add more confection sugar.
• When the cookies are done, remove from oven and let cool. The easiest way to frost them is to "dip" the tops of the cookies right into the frosting and let them drip for a second. Place on cooling rack, sprinkle with holiday sprinkles of your choice and let dry.
• I like to keep my cookies in a ziplock bag and in the freezer.
• Cooking time is 30 minutes total - 20 cookies per tray/3 trays per batch. Could be longer or shorter depending on the size of your cookies, the size of your cookie tray, etc.

FLUFFY EGGLESS SUGAR COOKIES (BREATHTAKING DELICACIES)

Steps:

• Preheat oven to 350°F.
• Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
• Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
• Combine salt, flour and baking powder in a separate bowl.
• Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
• Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
• Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
• Bake for 8-10 minutes, until bottom is lightly golden.

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.