Ricotta Cheese Cookies
Looking for a new holiday cookie to bake this weekend? If you’ve ever had a cake made with ricotta cheese, you can probably imagine what these fluffy cake-like cookies will taste like. I guarantee this Italian cookie staple will become a favorite in your family or a hot addition to your cookie exchange. This recipe was passed to my mom by her mother, and we all still make them regularly to this day. Here’s my grandma’s famous recipe:
Concetta’s Ricotta Cheese Cookies
1 pound ricotta cheese
2 cups granulated sugar
2 sticks butter, softened
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
4 1/4 cups flour
- Preheat oven to 350°F. Cream together ricotta cheese, sugar, butter, eggs and vanilla.
- Add dry ingredients and mix until combined. Dough will be soft.
- Fill teaspoon with batter; drop batter on to trays at least 1 inch apart.
- Place in oven and bake for 8-12 minutes. Remove and allow to cool on wire racks; ensure they are completely cool before icing. While cookies are cooling, make icing.
Almond flavored icing:
2 cups confectioners sugar
1 tablespoon butter, melted
3 tablespoons milk
1 teaspoon almond extract (I love Simply Organic’s)
- Stir all ingredients together vigorously. Add a bit more milk or sugar, if needed, to thicken or loosen to your liking.
- Frost each cookie.
- While still wet, add rainbow nonpareils to the top.
A few notes:
- It’s normal for this cookie dough to be soft and a bit sticky.
- If you or a family member are allergic to nuts, simply swap the almond icing for vanilla by using vanilla extract in place of the almond. If you’re not allergic, however, I highly recommend sticking with the almond icing because it complements the ricotta cheese in the cookie nicely.
- It’s important to not use colored crystal sugar sprinkles to top your cookies because the food coloring runs and makes a mess of your beautiful white icing!
These cookies taste more complicated than they are to make, and they look very pretty on your holiday cookie plate. I’ve never met a person who doesn’t love my family’s ricotta cheese cookies, so I hope this delightful sweet finds its way into your regular rotation.
May your holiday season be merry and your cookie baking be plentiful!
Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.
16. December 2011 by Nina
Categories: Desserts, Holiday Dishes, Recipes | Tags: almond, Christmas, cookie, dessert, exchange, extract, holiday, icing, Italian, ricotta cheese, simply organic | Comments Off