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
MethodIn 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
- Iron 3.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 6.0