Ricotta Cookies

Taralli 150 Image by: Taralli 150 Author: Canadian Living

Colourful cakey cookies with soft pastel icing are popular with everyone, but especially with the kids.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: April 2009

Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 cup ricotta cheese
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
Icing:
  • 1/2 cup cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cup icing sugar
  • 1/2 teaspoon vanilla
  • 1 each paste food colouring
  • 1 each liquid food colouring

Method

In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.

In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.

Drop by generous 1 tbsp (15 mL) onto parchment paper–lined rimless baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Transfer to racks and let cool.

Icing: In bowl, beat cream cheese with butter. Beat in icing sugar until creamy; beat in vanilla. Divide into thirds; tint each desired pastel colour. Spread over tops of cookies. Refrigerate until icing is firm, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional facts Per cookie: about

  • Sodium 60 mg
  • Protein 2 g
  • Calories 125.0
  • Total fat 6 g
  • Potassium 22 mg
  • Cholesterol 22 mg
  • Saturated fat 4 g
  • Total carbohydrate 16 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ricotta Cookies

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