Ricotta Cookies
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This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 125 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 16 g |
| fibre | 0 |
| chol | 22 mg |
| sodium | 60 mg |
| potassium | 22 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 3 |
| vit A | 6 |
| folate | 7 |
- Preparation time: 10 minutes
- Total time : 12 minutes
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup ricotta cheese
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- Icing:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1-1/2 cups icing sugar
- 1/2 tsp vanilla
- Silver drageés
Preparation
In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta cheese and vanilla, beating well after each addition.
In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
Drop by generous 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to
14 minutes. Transfer to racks andlet cool.
Icing: In bowl, beat cream cheese with butter; beat in icing sugar until thick and creamy. Beat in vanilla. Spread over tops of cookies; decorate with dragées. Refrigerate until icing is firm, about 30 minutes.
In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
Drop by generous 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to
14 minutes. Transfer to racks andlet cool.
Icing: In bowl, beat cream cheese with butter; beat in icing sugar until thick and creamy. Beat in vanilla. Spread over tops of cookies; decorate with dragées. Refrigerate until icing is firm, about 30 minutes.
Source : Canadian Living Holiday Cookbook: Fall 2010
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