YUM! I had a bit of ricotta left over from a calzone recipe I tried recently, so I did a search on here and this was one of the suggestions that popped up. :) Although I already have a favorite sugar cookie recipe, I decided to give these a try. I am SOOO glad I did! Not only was this an ingenious way to use up leftover ricotta, doing so produced the moistest, cake-like cookies EVER!!! These remind me of mini tea cakes. They are cute, delicate and ever so slightly sweet. I bet these would be AWESOME topped with the homemade confectioner's sugar frosting, but since I already had a container of vanilla frosting in my pantry, I used that instead. The next time I make these (there WILL be a next time!), I'll go all out and whip up a batch of frosting too. I can only imagine the possibilities - adding lemon or anise extract are two thoughts that come to mind. As Tricia Jaeger did, I too decorated my cookies with colored sprinkles (another item I wanted to clear out of my pantry). NOTE: Using a small Pampered Chef scoop (~ 1 T) worked really well. I ened up with 30 perfectly petite-sized cookies (Note to self: This recipe yields WAY more than 3 dozen cookies lol!). Thanks SO much for sharing your recipe, PGOETZ719. I'll never purchase the cookies from my local Italian market's bakery again! :-)
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YUM! I had a bit of ricotta left over from a calzone recipe I tried recently, so I did a...