Ricotta Cookies II

Ricotta Cookies II

87
Sandy 0

"Delicate Italian ricotta cookies with an almond flavored glaze. Very good!"

Ingredients 1 h 50 m {{adjustedServings}} servings 69 cals

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Original recipe yields 96 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Ricotta Gnocchi with Fresh Peas and Mushrooms

See how to make wonderfully light ricotta gnocchi with peas and mushrooms.

How to Make Cookies

Follow this simple recipe for perfect homemade cookies.

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Reviews 87

  1. 100 Ratings

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JOYGAFF
12/8/2005

I love ricotta and almond so I used all almond extract. I also refrigerated the dough for 2 hours to make it eaiser to handle. I also froze half my batch and put the frosting on after i took them out.

Pinky
8/21/2007

These were very yummy cookies! Nice texture and balance of sweet. Good recipe cept... I needed another 1/2 cup of flour for my dough to come together. And it took about 20 minutes for my oven to get the cookies lightly browned. *Tip: as the dough is very sticky to work with so using a mini-ice cream scoop to form the balls makes life easier. Also, make double the amount of glaze- you will need it. I had about 100 cookies and had to whip up another batch of glaze halfway through.

KNANGREAVE
4/12/2007

I made these cookies for Easter this year and I thought they were really yummy. Very subtle flavor but good texture. Liked the glaze a lot too. I hope you like the picture I took of them!