Ricotta Cookies Recipes

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RICOTTA CHEESE COOKIES



Ricotta Cheese Cookies image

Make and share this Ricotta Cheese Cookies recipe from Food.com.

Provided by skat5762

Categories     Drop Cookies

Time 25m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

2 cups sugar
1 cup margarine or 1 cup butter, softened
1 (15 ounce) container ricotta cheese
2 teaspoons vanilla extract
2 large eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups confectioners' sugar
3 tablespoons milk
colored sprinkles (red and green)

Steps:

  • Preheat oven to 350 degrees F.
  • 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 until well combined.
  • Reduce speed to low.
  • Add flour, baking powder, and salt; beat until dough forms.
  • Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet.
  • Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
  • With pancake turner, remove cookies to wire rack to cool.
  • Repeat with remaining dough.
  • When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.
  • With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.
  • Set cookies aside to allow icing to dry completely, about 1 hour.

Nutrition Facts : Calories 278, Fat 10.6, SaturatedFat 3.3, Cholesterol 25.2, Sodium 299.4, Carbohydrate 41.1, Fiber 0.6, Sugar 24.1, Protein 4.9

RICOTTA COOKIES II



Ricotta Cookies II image

Delicate Italian ricotta cookies with an almond flavored glaze. Very good!

Provided by Sandy

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 96

Number Of Ingredients 12

½ pound butter
1 ¾ cups white sugar
2 eggs
15 ounces ricotta cheese
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons milk
1 ½ cups confectioners' sugar
1 teaspoon almond extract
¼ cup colored candy sprinkles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
  • Bake 8 to 10 minutes in the preheated oven, until lightly browned.
  • In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 10.2 g, Cholesterol 10.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 39.3 mg, Sugar 5.6 g

SPRING BAKED OMELET WITH GARAM MASALA



Spring Baked Omelet with Garam Masala image

Serve this delicious spring omelet with garlic naan-griddled and brushed with melted butter-and mango chutney and Greek yogurt for dipping the bread.

Provided by user-submitted

Number Of Ingredients 1

4 tbsp. butter1 bunch spring onions or 2 medium leeks, white and light-green parts only, finely chopped1 small russet potato, peeled and finely choppedSalt and pepper2 large cloves garlic, chopped6 large eggs1 to 2 tsp. garam masala1 ½ tsp. baking powderAbout 2 cups (loosely packed) mixed fresh herb leaves with tender sprigs (such as dill, parsley, cilantro, and mint), finely chopped (about 1 cup chopped)

Steps:

  • Step 1Preheat the oven to 425°.Step 2Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high. Add the butter. When it foams, add the spring onions and potato; season with salt and pepper. Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes. Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.Step 3In a large bowl, whisk the eggs, garam masala, and baking powder. Stir in the herbs; season with salt. Pour the eggs into the skillet and transfer to the oven. Bake until the eggs are just set in the center, 12 to 15 minutes. Cut into wedges.

ORANGE RICOTTA COOKIES



Orange Ricotta Cookies image

Be forewarned: it is nearly impossible to stop eating these cookies once you've tasted your first. Fortunately, this dough freezes extremely well, so you can make sure you always have some stocked away for emergencies.

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 3 1/2 dozen cookies

Number Of Ingredients 10

2 cups ricotta
2 cups granulated sugar
2 sticks unsalted butter
1 large egg
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons vanilla extract
Zest of 1 large orange
1 1/4 cups confectioners' sugar
1/4 cup milk

Steps:

  • Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour.
  • Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats.
  • Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
  • In a small bowl, whisk together the confectioners' sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens.
  • Cookies can be stored in an airtight container for 5 days, or frozen for 3 weeks.

RICOTTA CHEESE COOKIES



Ricotta Cheese Cookies image

These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.

Provided by Kiersten

Categories     World Cuisine Recipes     European     Italian

Yield 36

Number Of Ingredients 10

2 cups white sugar
1 cup butter, softened
15 ounces ricotta cheese
2 teaspoons vanilla extract
2 eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 ½ cups confectioners' sugar
3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
  • Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
  • Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
  • When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 27.6 g, Cholesterol 27.7 mg, Fat 6.5 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 201.7 mg, Sugar 16.2 g

LEMON RICOTTA COOKIES WITH LEMON GLAZE



Lemon Ricotta Cookies with Lemon Glaze image

With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.

Provided by Giada De Laurentiis

Categories     dessert

Time 2h50m

Yield 44 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 375 degrees F.
  • Cookies:
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  • Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • Glaze:
  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

ITALIAN RICOTTA COOKIES



Italian Ricotta Cookies image

Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield About 6 dozen

Number Of Ingredients 12

2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
425 grams sugar (about 2 cups)
1 3/4 cups ricotta cheese (15 ounces), preferably fresh
Finely grated zest of 1/2 lemon
4 teaspoons vanilla extract
2 large eggs
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about 3/4 teaspoon)
450 grams confectioners' sugar (about 4 cups)
2 tablespoons fresh lemon juice
1/4 cup to 1/2 cup milk, as needed

Steps:

  • Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
  • Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
  • Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams

RICOTTA COOKIES



Ricotta Cookies image

Make and share this Ricotta Cookies recipe from Food.com.

Provided by Richard-NYC

Categories     Drop Cookies

Time 1h10m

Yield 42 cookies

Number Of Ingredients 11

1/2 cup unsalted butter (softened)
1/4 cup ricotta cheese
1 tablespoon vanilla extract
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup powdered sugar
2 teaspoons milk, about
1 dash vanilla

Steps:

  • In medium bowl combine flour, salt and baking soda.
  • In large bowl combine butter, ricotta, sugar, vanilla and egg----Beat with electric mixer till combined.
  • Slowly add dry ingredients to wet continuing to mix with electric mixer.
  • Drop dough onto cookie sheets by mounded teaspoons Bake at 350 for 15 minutes or until golden on the bottom.
  • Remove to racks.
  • While cookies are warm drizzle with glaze and sprinkle with colored sugar if desired.
  • TIP: Place wax paper under racks to"catch" glaze.

Nutrition Facts : Calories 75.9, Fat 2.6, SaturatedFat 1.6, Cholesterol 11.6, Sodium 46.2, Carbohydrate 12.3, Fiber 0.2, Sugar 7.6, Protein 1

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