Ricotta Cheese Cookies
I was introduced to Ricotta Cheese cookies in college and they have become my favorite holiday cookie. Whenever I bake them I am reminded of the wonderful Christmas seasons I spent in my sorority house, where the only way to survive Gen Chem and Histology finals was to play holiday music over the intercom system, drag the Christmas trees and ornaments down from the (haunted) attic, and procrastinate on Sunday afternoons by baking cookies and lounging around the kitchen.
I am making a bunch of these to bring home to Minnesota next week, and since the recipe yields a large batch I'm sure I'll be bring a few plates to work as well! The ricotta cheese keeps these cookies moist and fluffy, so they almost have a cake-like consistency, and the glaze is absolutely the best part. They stay fresh for several days and are a huge hit at every gathering. Enjoy!
RICOTTA CHEESE COOKIES
Modified from Allrecipes.com
INGREDIENTS:
2 cups granulated sugar
2 sticks butter, softened
15 ounces ricotta cheese
2 teaspoons vanilla extract
2 eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
3 cups powdered sugar
6 tablespoons milk
2 tablespoons lemon juice
Multicolored sprinkles
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a large bowl, beat the sugar and butter on low speed until combined. Increase speed to medium high and beat until light and fluffy (about 5 minutes). Reduce speed and add the ricotta, vanilla and eggs. Then add the flour, baking powder and salt. Beat until dough forms. (Note: The dough will be very thick, so you may have to scrape it off the beater from time to time.)
3. Drop dough by tablespoons, about 2 inches apart, onto prepared baking sheets. Bake for 14-15 minutes or until cookies are very lightly golden. Remove cookies to a wire rack to cool.
4. After cookies have cooled, prepare the icing: In a small bowl, stir the powdered sugar, milk and lemon juice until smooth. Drizzle the glaze over the cookies, and decorate with sprinkles.
I am making a bunch of these to bring home to Minnesota next week, and since the recipe yields a large batch I'm sure I'll be bring a few plates to work as well! The ricotta cheese keeps these cookies moist and fluffy, so they almost have a cake-like consistency, and the glaze is absolutely the best part. They stay fresh for several days and are a huge hit at every gathering. Enjoy!
RICOTTA CHEESE COOKIES
Modified from Allrecipes.com
INGREDIENTS:
2 cups granulated sugar
2 sticks butter, softened
15 ounces ricotta cheese
2 teaspoons vanilla extract
2 eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
3 cups powdered sugar
6 tablespoons milk
2 tablespoons lemon juice
Multicolored sprinkles
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a large bowl, beat the sugar and butter on low speed until combined. Increase speed to medium high and beat until light and fluffy (about 5 minutes). Reduce speed and add the ricotta, vanilla and eggs. Then add the flour, baking powder and salt. Beat until dough forms. (Note: The dough will be very thick, so you may have to scrape it off the beater from time to time.)
3. Drop dough by tablespoons, about 2 inches apart, onto prepared baking sheets. Bake for 14-15 minutes or until cookies are very lightly golden. Remove cookies to a wire rack to cool.
4. After cookies have cooled, prepare the icing: In a small bowl, stir the powdered sugar, milk and lemon juice until smooth. Drizzle the glaze over the cookies, and decorate with sprinkles.
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| Freshly glazed cookies. |
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| I think this is about one serving... |
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| Someone is hoping Mom will drop a few. |
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