For week four of 12 weeks of holiday cookies, I made up ricotta cheese cookies. These are one of Ron's favorite cookies. A few years ago, he mentioned that his mom used to make them around the holidays. Until that time, I had never heard of ricotta cheese cookies, let alone putting any kind of cheese in a cookie. For the holidays that year, I got the recipe from his mom and ended up whipping up a batch. For some reason, I fell asleep and left them sitting out all night. Put that in the What was I thinking category. I woke up the next day realizing that they were hard as rocks. Thankfully, Ron's family was kind enough to look passed my mistake and the cookies were enjoyed by all.
I couldn't find the original recipe I made, but I did find another recipe in my giant cookie recipe book. These cookies are delicious. If you put them away within a few hours of baking (and don't leave them out for an entire night), they are still so delicious and moist the next day. If you've never had them, I would describe them as a lighter and fluffier sugar cookie. I cut this recipe in half, but it still made over 2 dozen cookies. This recipe makes a lot so factor that into your baking. And, sadly I couldn't find my multi-colored sprinkles, so there's a mixture of Independence Day and Christmas colors on those racks :)
Ricotta Cheese Cookies
Good Housekeeping Favorite Recipes: Cookies!
Yield: About 72 cookies (don't worry - they freeze well!)
- 1 cup margarine or butter (2 sticks) softened
- 2 cups granulated sugar
- 1 container (15 ounces) ricotta cheese
- 2 tsp vanilla extract
- 2 large eggs
- 4 cups AP flour
- 2 Tbsp baking powder
- 1 tsp salt
- 1 1/2 cups confectioners' sugar
- 3 Tbsp milk
- colored sugar crystals
- Preheat oven to 350 degrees F.
- In large bowl, beat butter and granulated sugar until blended - light and fluffy.
- Beat in ricotta, vanilla, and eggs until well combined.
- Add flour, baking powder, and salt; beat/stir until dough forms.
- Drop dough by level tablespoons, about 2 inches apart, on ungreased cookie sheet.
- Bake until cookies are very lightly golden, about 15 minutes (they will be soft).
- With spatula, transfer cookies to wire rack to cool. Repeat with remaining dough.
- When cookies are cool, prepare icing: in small bowl, whisk confectioners' sugar and milk until smooth. With small spatula, knife, or dip method, spread icing on cookies; sprinkle with colored sugar crystals.
- Set aside on wire rack until icing is completely dry, about 1 hour.
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