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Ricotta Cookies III

SUBMITTED BY: Lisa  PHOTO BY: mis7up Supporting Member (Click to learn more about Supporting Membership)

"This is a delicious light & fluffy cookie with a hint of lemon in the frosting. The ricotta cheese gives them a heavenly texture."
Ricotta Cookies III Recipe
RECIPE RATING:
This recipe has been rated 99 times with an average star rating of 4.6
Read Reviews (83)
PREP TIME  15 Min
COOK TIME  12 Min
READY IN  30 Min
Original recipe yield 4 dozen

SERVINGS

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Servings
 

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

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.
  4. 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

The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on Dec. 18, 2005 by TARA1972 
Great Italian Christmas cookie. For those of you who make it and don't know what to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed on Oct. 8, 2006 by Jane 
I needed to use up a bunch of ricotta, so I tried this. Light & fluffy, a perfect cookie with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on Jul. 23, 2003 by GINAH1 
Delicious, light, fluffy cookies! My friends and family loved these! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on Mar. 2, 2007 by Mama Cass 
These cookies are great - like mini cakes! My only complaint is the icing, which I think... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed on Aug. 29, 2002 by Gayle 
These are good cookies. The lemon flavor is really good. The flavor kind of reminds me of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on Sep. 19, 2003 by MSPINO6224 
This cookie is truly easy & scrumptious! You can use any flavor in icing...orange, anise,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on Sep. 19, 2003 by Dee 
Easy & delicious! Very light & fluffy, great summer cookie. In extreme heat (it's been in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed on Mar. 16, 2006 by SWEETTHING111 
The raw dough was the best part of the recipe...I couldn't stop snitching spoonfuls with that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on Sep. 19, 2003 by DEETA 
These were incredible!! They literally disappeared when I served them. I will be making these... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on May 1, 2008 by GodivaGirl 
Another WINNER! My kids couldn't stop eating these! My daughter even did the glaze and... MORE

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Nutritional Information
Ricotta Cookies III

Servings Per Recipe: 48

Amount Per Serving

Calories: 172

  • Total Fat: 5.5g
  • Cholesterol: 23mg
  • Sodium: 92mg
  • Total Carbs: 28.4g
  •     Dietary Fiber: 0.3g
  • Protein: 2.6g

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