Ricotta No Bake Cookies Recipes

RICOTTA COOKIES II

Ricotta Cookies II image

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

Ingredients

½ pound butter
1 ¾ 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 ½ cups confectioners' sugar
1 teaspoon almond extract
¼ cup colored candy sprinkles

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

FROSTED LEMON-RICOTTA COOKIES

Frosted Lemon-Ricotta Cookies image

I work for a Special Education school and our students run their own catering business. Every time they make this for a catering event, they get raves. The students chose the Lemon Ricotta Cookies to submit as their favorite cookie recipe. They say they are the "yummiest and chewiest cookies ever!"-Renee Phillips, Owosso, Michigan

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
2 cups sugar
2 large eggs, room temperature, lightly beaten
1 container (15 ounces) ricotta cheese
3 tablespoons lemon juice
1 tablespoon grated lemon zest
2-1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended, about 5 minutes. Beat in the eggs, cheese, lemon juice and zest. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. , Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely. , In a small bowl, combine the frosting ingredients. Spread over cookies.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 101mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.

RICOTTA COOKIES (CAN BE MADE EGGLESS)

Ricotta Cookies (Can Be Made Eggless) image

These have to be one of my favorite cookies. My daughter has an allergy to eggs so I simply replace the eggs with Ener-G Egg Replacer Powder (1.5 tbs powder + 2 tbs warm water = 1 whole egg). Enjoy

Provided by Trixyinaz

Categories Drop Cookies

Time 55m

Yield 60 cookies

Number Of Ingredients 12

Ingredients

1 cup butter
2 cups sugar
3 eggs
1 teaspoon almond extract
2 teaspoons vanilla extract
1 cup ricotta cheese
4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup confectioners' sugar
milk
2 teaspoons orange extract

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.

Nutrition Facts : Calories 102.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 19.5, Sodium 85.2, Carbohydrate 15.2, Fiber 0.2, Sugar 8.7, Protein 1.7

RICOTTA NO BAKE COOKIES

Ricotta No Bake Cookies image

The poster used 3 TBS unsweetened cocoa powder + 1 Tbl oil as a sub for the unsweetened chocolate once and it tastes the same but the cookies are softer so I would stick them in the freezer for like 30 minutes before having one or else they are really soft.This came from Obesity Help. I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories Dessert

Time 15m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 sq unsweetened chocolate
1/3 cup crunchy peanut butter (low fat, low sugar, or regular)
2 tablespoons butter (I can't believe its not butter light recommended)
12 teaspoons Splenda sugar substitute (12 packs)
1 teaspoon vanilla
1/3 cup ricotta cheese (part skim recommended)

Steps:

Put first 3 ingredients in a microwave safe bowl and melt in microwave, stir well. Add remaining ingredients, mix well.
Drop by the teaspoon on wax paper and refridgerate a few hours before eating. (I keep them in the fridge).

Nutrition Facts : Calories 72, Fat 6.4, SaturatedFat 2.4, Cholesterol 8.6, Sodium 57.5, Carbohydrate 1.8, Fiber 0.6, Sugar 0.7, Protein 2.5

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