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Ricotta Cookies III
SUBMITTED BY:
Lisa
PHOTO BY:
GodivaGirl
"This is a delicious light & fluffy cookie with a hint of lemon in the frosting. The ricotta cheese gives them a heavenly texture."
RECIPE RATING:
Read Reviews
(63)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
12 Min
READY IN
30 Min
Original recipe yield 4 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter
2 cups white sugar
2 eggs
16 ounces ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup milk
1/2 teaspoon butter
1/2 teaspoon shortening
4 cups confectioners' sugar
1 tablespoon lemon extract
1/2 cup colored candy sprinkles
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.
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REVIEWS
Reviewed on Jul. 23, 2003 by
GINAH1
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GINAH1
Jul. 23, 2003
Delicious, light, fluffy cookies! My friends and family loved these!
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19 users found this review helpful
Delicious, light, fluffy cookies! My friends and family loved these!
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Reviewed on Oct. 8, 2006 by
Jane
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Jane
Oct. 8, 2006
I needed to use up a bunch of ricotta, so I tried this. Light & fluffy, a perfect cookie with tea. After reading reviews I decided to be skimpy on the icing (because of complaints about it being too sweet) and I'm glad I did. I also decided to use almond extract instead of lemon (just because it's my favorite) and skip the colored sprinkles or colored sugar. My family liked these a lot. Here's a tip to reduce the mess on the glazing process - a little cheat thing I saw on a tv show: I put my glaze in a ziploc bag, sliced just a tiny tip of one corner, and then just drizzled the glaze over the cookies while they were still on the cookie sheet to the desired thickness. No muss, no fuss. And I always bake my cookies on sheets lined with foil so there's also no clean-up. Just toss the glazey foil away! I'll make these again at Easter time and do the colored sugar/sprinkles to be festive. This goes in our permanent recipe file.
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13 users found this review helpful
I needed to use up a bunch of ricotta, so I tried this. Light & fluffy, a perfect cookie with...
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Reviewed on Dec. 18, 2005 by TARA1972
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TARA1972
Dec. 18, 2005
Great Italian Christmas cookie. For those of you who make it and don't know what to expect...these are not intended to have a flavor explosion; they are about the texture and mild sweetness. Some people add the almond extract for more flavor, I like them the way they were intended to be made...without extract. An added tip...use a small cookie scoop so they stay round and symmetrical. You can also add another teaspoon of vanilla for a little more sweetness. Lastly, the lemon icing isn't quite right for this cookie...just use a powdered sugar/milk icing, and it adds even more sweetness to the taste of the cookie.
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8 users found this review helpful
Great Italian Christmas cookie. For those of you who make it and don't know what to...
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Reviewed on Aug. 29, 2002 by
Gayle
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Gayle
Aug. 29, 2002
These are good cookies. The lemon flavor is really good. The flavor kind of reminds me of Fruit Loops.
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7 users found this review helpful
These are good cookies. The lemon flavor is really good. The flavor kind of reminds me of...
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Reviewed on Sep. 19, 2003 by MSPINO6224
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MSPINO6224
Sep. 19, 2003
This cookie is truly easy & scrumptious! You can use any flavor in icing...orange, anise, strawberry, etc. They are wonderful for special occasions!
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6 users found this review helpful
This cookie is truly easy & scrumptious! You can use any flavor in icing...orange, anise,...
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Reviewed on Sep. 19, 2003 by Dee
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Dee
Sep. 19, 2003
Easy & delicious! Very light & fluffy, great summer cookie. In extreme heat (it's been in the 90's here this week) they don't hold up too well, my sprinkles melted. I baked mine 8 minutes and they were very soft (which I love). But I may do a little longer next time. A keeper!
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6 users found this review helpful
Easy & delicious! Very light & fluffy, great summer cookie. In extreme heat (it's been in...
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Reviewed on Mar. 2, 2007 by
Mama Cass
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Mama Cass
Mar. 2, 2007
These cookies are great - like mini cakes! My only complaint is the icing, which I think tastes a little "fake" with the lemon extract. I experimented and found what I think is a better alternative: instead of milk and lemon extract, substitute the juice of one lemon plus about two tablespoons of water plus 2 cups of powdered sugar(I halved the entire recipe to make a more manageable quantity).
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5 users found this review helpful
These cookies are great - like mini cakes! My only complaint is the icing, which I think...
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Reviewed on Mar. 16, 2006 by
SWEETTHING111
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SWEETTHING111
Mar. 16, 2006
The raw dough was the best part of the recipe...I couldn't stop snitching spoonfuls with that great ricotta flavor! I added grated lemon peel to the dough, which enhanced the flavor a lot. The cookies were a tad less exciting in comparison, but still good. They formed well with my mini ice cream scoop, and looked perfect when they came out of my oven after exactly 13 minutes. I think the glaze does taste very powdered-sugary. I agree that this is a huge batch of cookies and I spent way more time than I wanted to in my kitchen, and after the mess I made on my counter with the glaze, I might hesitate to make these again. I did enjoy doing something different, departing from the good old chocolate chip cookie recipe, as I needed to use some leftover ricotta. These are actually really better the next day, I think!
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5 users found this review helpful
The raw dough was the best part of the recipe...I couldn't stop snitching spoonfuls with that...
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Reviewed on Sep. 19, 2003 by DEETA
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DEETA
Sep. 19, 2003
These were incredible!! They literally disappeared when I served them. I will be making these for the holidays. Thanks for a great recipe.
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5 users found this review helpful
These were incredible!! They literally disappeared when I served them. I will be making these...
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Reviewed on Dec. 5, 2006 by
En bonne sante
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En bonne sante
Dec. 5, 2006