Hi friends! I’m partaking within the Food Blogger Cookie Swap once more this year! In substitute for mailing out cookies to three different bloggers, I got 3 sorts of cookies from different bloggers! How fun is that?
If the sound of placing ricotta cheese in cookies is weird to you, permit me guarantee you that they don't style like cheese! 🙂 These cookies are like sugar cookies! They’re simple to make and totally delicious to eat!
I will inform you – I might suggest NOT mailing those cookies. Sure, you possibly can contain them in a cookie tray or take them subsequent door to share with a neighbor, or take them to an workplace celebration – but don’t send them. I discovered it the tough way. The glaze would now not cling up properly – it turns into an ooey gooey mess. I saw the cookies I mailed to certainly one of my recipients on Instagram and I was soooo disappointed that they didn’t seem as quite as after I mailed them out. I was afraid it might occur but I hoped for the best. Learn from my mistake. I’m so sorry ladies! Next year, my cookies may be unglazed for sure!
Italian Ricotta Cookies
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I obtained some truly delicious and awesome cookies this yr – Pistachio Cranberry Shortbreads, Spiced Shortbread Cookies, and Brown Butter Snickerdoodles with Orange and Cardamom. I left the Snickerdoodle at the counter whereas I took care of just a number of issues round the residence …. and my kiddos gobbled them earlier than I had the danger to take a image or style one for myself!
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THINGS YOU’LL NEED FOR THIS RECIPE:
cookie sheet pan
Yield: about 60 cookies
ITALIAN RICOTTA COOKIES
3.9 Stars (644 Reviews)
These Italian Ricotta Cookies are tremendous smooth and totally delicious. Topped with an almond glaze and sprinkles! They are certain to grow to be a household favorite!
Prep Time10 minutes
Cook Time10 minutes
FOR THE COOKIES
2 stick ( 1/2 pound) butter, softened
1 3/4 cup granulated sugar
1 container (15 oz.) ricotta cheese
2 tbsp. vanilla extract
4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
FOR THE GLAZE
4-5 tbsp. milk
1 1/2 cups powdered sugar
1 tsp. almond extract
1. Preheat oven to 350°F.
2. In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; blend till properly combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour combination to the ricotta mixture; blend well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
3. Bake 8-10 minutes or till frivolously browned. Allow cookies to cool at the baking sheet for three minutes earlier than shifting to a wire rack to cool completely.
4. In a medium bowl, whisk the milk, powdered sugar, and almond extract till smooth. Dip the tops of the cookies into the glaze and set upright once more at the wire rack. Immediately ideal with sprinkles. Repeat for last cookies.