Friday, July 01, 2005

Ricotta-Cheese Cookies

Ricotta-Cheese Cookies


8 tablespoons butter, softened
1 cup sugar
1 large eggs
7.5 ounces ricotta cheese
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt


3/4 cup confectioners' sugar
1 tablespoon milk (may need more if not thin enough)
1/4 teaspoon almond extract
colored sanding sugar

Preheat oven to 350

In large mixing bowl, cream together sugar and butter until light and fluffy at least 3-5 minutes. Add egg and mix until combined. Beat in ricotta, vanilla and 1/2 teaspoon almond extract.

In a medium bowl, sift together flour, baking powder and salt. Add to the butter mixture and beat just until combined.

Using a tablespoon cookie scoop, drop dough on top parchment lined baking sheets - about 2" apart. If you want a slightly smaller, but domed shaped cookie leave as is. If you would like a larger, but flatter cookie - gently flatten the dough balls with your finger. Bake for 13-15 minutes or until cookies are very lightly golden and the center springs back when lightly touched. Let cool for 1 minute on the baking sheet and carefully move to a wire rack to cool completely.

In small bowl, combine confectioners' sugar, milk and almond extract. With small metal spatula, spread icing on cookies. Sprinkle sanding sugar while the tops are still wet. Set aside and let dry completely.

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  1. I used your cookie recipe as a cookie crust for a fruit pizza I like to make. It was so delicious and I will definitely make it again! Check out my post noting your greatness if you'd like!

  2. What a great idea for a fruit pizza base! I use a sugar cookie crust, but this could be even better!