Monday, December 10, 2012

Ricotta Cookie Recipe

Ricotta Cookie Recipe
2 cups sugar
1 cup margarine or 1 cup butter, softened
1 (15 ounce) container ricotta cheese
2 teaspoons vanilla extract--for a different flavor try almond extract
2 large eggs (room temperature)--helpful hints: always use room temperature eggs when baking to keep your butter/sugar mixture smooth and fluffy. 
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 cups confectioners' sugar
6 tablespoons milk
Colored Sprinkles

Preheat oven to 350 degrees.

In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.

Increase speed to high; beat until light and fluffy, about 5 minutes.

At medium speed, beat in ricotta, vanilla, and eggs ( I crack my eggs in their own bowl this way you don't ruin your mixture with a bad egg) until well combined.

Reduce speed to low.

Mix flour, baking powder, and salt in a large bowl. Add to mixer 1/2 a cup at a time.

Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet. This is probably the stickiest cookie dough!!! 

Bake about 15 minutes or until cookies are very lightly golden--they will be soft. 

Transfer to cooling rack.

When cookies are cool, make icing: In a bowl stir confectioners' sugar and milk until smooth--it's as simple as that--easiest icing ever! Some people like to add lemon juice to this to add a little different flavor. If adding another liquid just add in confectioner's sugar until you get the consistency that you want. 

With small spatula or knife, spread icing on cookies; add your sprinkles or other decorations right away this way they stick to the icing.

 Set cookies aside to allow icing to dry completely, about 1 hour.

MMM..... my favorite cookie!!!! Feel free to comment with any questions. Enjoy!

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