Ricotta Cheese Cookies The Best Recipes

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Ricotta Cheese Cookies

"These tender Italian-fashion cookies are successful with all people. The ricotta continues them wet, and the recipe yields a large batch, which is exceptional since the baked cookies freeze so nicely. Do no longer freeze the unbaked dough. You can enhance them with chopped candied cherries, coloured sugar or sweet sprinkles."

Ingredients :

2 cups white sugar
1 cup butter, softened
15 ounces ricotta cheese
2 teaspoons vanilla extract
2 eggs
four cups all-motive flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups confectioners' sugar
3 tablespoons milk

Instructions :

Prep :	Cook : 36M	Ready in :

Preheat oven to 350 levels F (one hundred seventy five ranges C). Line baking sheets with parchment paper.
In a large bow, with the mixer a low speed, beat the sugar and butter until mixed. Increase speed to excessive and beat until light and fluffy (approximately five minutes). Reduce pace to medium and beat inside the ricotta, vanilla and eggs.
Reduce speed to low. Add flour, baking powder and salt; beat till dough paperwork.
Drop dough through degree tablespoons, about 2 inches apart; onto the organized baking sheets. Bake at 350 stages F (one hundred seventy five levels C) for approximately 15 minutes or till cookies are very gently golden (cookies may be soft). With spatula, do away with cookies to wire rack to chill.
When cookies are cool, put together icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; area a candied cherry piece on top of every cookie or sprinkle with coloured sugar or sweet sprinkles.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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