Ricotta Cookies II

Ricotta Cookies II

82 Reviews 15 Pics
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    1 h 50 m
Sandy
Recipe by  Sandy

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

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Ingredients

Adjust Servings

Original recipe yields 8 dozen

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Directions

  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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Reviews (82)

Rate This Recipe
JOYGAFF
76

JOYGAFF

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
60

Pinky

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
33

KNANGREAVE

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!

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Nutrition

Amount Per Serving (96 total)

  • Calories
  • 69 cal
  • 3%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 10.2 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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