COOKIE OF THE WEEK: Ricotta Cookies

July 24, 2011 at 9:07 am Leave a comment

It has been a hot, muggy week. I have no air conditioning in my house (my choice) and I can’t bring myself to turn on the oven.

This post is from a recipe shared by my sister. Thanks Donna! I have never had these cookies. She prefers not to frost them and thinks mini chocolate chips would make them a better cookie.

Although we refer to it as a cheese, ricotta is not actually a cheese.  It is a creamy curd and is milk whey left over from the production of cheese. Ricotta literally means “recooked.”

Add almond flavoring and a little honey and it’s a great alternative to yogurt.

More about the history of ricotta at this link:
http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/12/id/87/

Ricotta Cookies 

2 cups sugar

1 cup butter, softened

2 eggs

2 teaspoons vanilla

1 15 oz. ricotta cheese

1 teaspoons salt

2 tablespoons baking powder

4 cups all purpose flour

In a large bowl, mix sugar and butter until blended. Increase speed to high and beat until fluffy. At medium speed, beat in ricotta, vanilla an eggs until well blended.

Reduce to low and add dry ingredients a little at a time until a dough forms. Drop dough about 2″ apart onto ungreased cookie sheets. Bake 10-15 minutes at 350 until light gold. Remove from sheet and cool. Once cool, frost with icing.

Icing

1 1/2 cups confectioner’s sugar
3 tablespoons milk

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