Italian Ricotta Mini Cakes Cookies Recipes

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RICOTTA MINI CAKES RECIPE - (4.5/5)



Ricotta Mini Cakes Recipe - (4.5/5) image

Provided by june

Number Of Ingredients 12

Glaze:
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 egg
1 cup ricotta
1 tsp vanilla extract
2 cups confectioners' sugar
3 tbsp milk

Steps:

  • For cookies, heat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray. Whisk flour, baking powder, baking soda and salt together; set aside. Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla; beating until combined. On low speed, add flour mixture and beat until blended. Drop by tbsp onto prepared pans. Bake at 350 degrees for 14 minutes or until lightly browned around edges. Let cool on sheets 3 minutes, then remove to rack to cool completely. For glaze, beat confectioners' sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze has hardened.

MINI RICOTTA CAKES



Mini Ricotta Cakes image

This is a wonderful light dessert after a heavy meal or with coffee or tea. I substituted half of the sugar with Splenda and it tasted just wonderful. No difference in taste at all!

Provided by Debra Valvo @Twink56

Categories     Cakes

Number Of Ingredients 12

2 1/4 cup(s) flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/8 teaspoon(s) salt
1 stick(s) unsalted butter softened
1 cup(s) sugar
1 - egg
1 cup(s) ricotta cheese, part-skim
1 teaspoon(s) vanilla
GLAZE
2 cup(s) confectioners' sugar
3 tablespoon(s) milk

Steps:

  • Preheat oven to 350 degrees. Spray 2 baking sheets with cooking spray. Mix all dry ingredients together and set aside. Beat butter and sugar until creamy. Add egg , ricotta cheese and vanilla Add dry ingredients and mix well.
  • Drop by tablespoon and bake at 350 for approximately 14 minutes or until edges are lightly browned. Let cool on cookie sheets for 3 minutes then remove to cooling rack.
  • For the glaze, Beat confectioner's sugar and milk until creamy. Dip the tops of cookies into glaze and let harden. Store loosely covered.

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