Ricotta Cheese Cookies So Tasty

Saturday, September 14, 2013

Ricotta Cheese Cookies

"These tender Italian-style cookies are successful with absolutely everyone. The ricotta keeps them moist, and the recipe yields a big batch, that's superb for the reason that baked cookies freeze so properly. Do no longer freeze the unbaked dough. You can beautify them with chopped candied cherries, colored sugar or sweet sprinkles."

Ingredients :

2 cups white sugar
1 cup butter, softened
15 ounces ricotta cheese
2 teaspoons vanilla extract
2 eggs
4 cups all-motive flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups confectioners' sugar
3 tablespoons milk

Instructions :

Prep :	Cook : 36M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five stages C). Line baking sheets with parchment paper.
In a large bow, with the mixer a low velocity, beat the sugar and butter till mixed. Increase pace to high and beat till mild and fluffy (about five minutes). Reduce pace to medium and beat inside the ricotta, vanilla and eggs.
Reduce speed to low. Add flour, baking powder and salt; beat till dough bureaucracy.
Drop dough by using stage tablespoons, approximately 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (one hundred seventy five degrees C) for approximately 15 mins or until cookies are very gently golden (cookies could be tender). With spatula, put off cookies to twine rack to cool.
When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk till smooth. With small spreader, unfold icing on cookies; location a candied cherry piece on pinnacle of each cookie or sprinkle with colored sugar or candy sprinkles.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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