Ricotta Cookies II Recipe - Allrecipes.com
Ricotta Cookies II Recipe
  • READY IN ABOUT 2 hrs

Ricotta Cookies II

Recipe by  

"Delicate Italian ricotta cookies with an almond flavored glaze. Very good!"

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Ingredients Edit and Save

Original recipe makes 8 dozen Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
  3. Bake 8 to 10 minutes in the preheated oven, until lightly browned.
  4. In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2005

I love ricotta and almond so I used all almond extract. I also refrigerated the dough for 2 hours to make it eaiser to handle. I also froze half my batch and put the frosting on after i took them out.

 
Most Helpful Critical Review
Dec 22, 2003

This recipe said to add more flour as needed, well I added and added but it never got to the consistency where I could roll it. By the time I decided to stop adding flour, the dough pretty much lost its flavor. I was disappointed with the results of this recipe.

 
Aug 21, 2007

These were very yummy cookies! Nice texture and balance of sweet. Good recipe cept... I needed another 1/2 cup of flour for my dough to come together. And it took about 20 minutes for my oven to get the cookies lightly browned. *Tip: as the dough is very sticky to work with so using a mini-ice cream scoop to form the balls makes life easier. Also, make double the amount of glaze- you will need it. I had about 100 cookies and had to whip up another batch of glaze halfway through.

 
Apr 12, 2007

I made these cookies for Easter this year and I thought they were really yummy. Very subtle flavor but good texture. Liked the glaze a lot too. I hope you like the picture I took of them!

 
Jan 20, 2008

Absolutely the best ricotta cookies I've ever made. I upped the oven temperature to 375 for high altitude baking, and they came out in 10 minutes exactly with a wonderfully fluffy cake texture. By the way, I used a cookie scoop which I dipped in flour between cookies, making it extremely easy. The perfect use for ricotta left over from cannoli or manicotti!

 
Dec 22, 2003

This was a good recipe. The texture is different. You have to store these in the refrigerator or they will get soggy.

 
Dec 14, 2002

EXCELLENT!! These are quick & dead easy to make, and they are SO DELICIOUS!! Rich, yet light, spongy in texture, like little pillows of yumminess. Every single person who tried them, loved them and asked for the recipe!!

 
May 11, 2009

Really good - don't overbake. Loved the hint of almond flavor. Thought the texture of these cookies was superb. I halved the recipe as I didn't need that many!

 

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Nutrition

  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 10.2 g
  • 3%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 39 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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