Recipe By Sandy
Rating
Published Sep 28th
Prep 25m Cook 10m Additional 1h 15m Ready In 1h 50m
Servings 8 dozen Calories 68.7

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

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 Bake 8 to 10 minutes in the preheated oven, until lightly browned.
  4. 4 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
  • Carbohydrate 10.2 g
  • Cholesterol 10.4 mg
  • Fat 2.5 g
  • Fiber 0.1 g
  • Protein 1.2 g
  • Saturated Fat 1.5 g
  • Sodium 39.3 mg
  • Sugar 5.6 g

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Reviews

  1. Really good - don't overbake. Loved the hint of almond flavor. Thought the texture of these cookies was superb. I halved the recipe as I didn't need that many!
  2. Absolutely the best ricotta cookies I've ever made. I upped the oven temperature to 375 for high altitude baking and they came out in 10 minutes exactly with a wonderfully fluffy cake texture. By the way I used a cookie scoop which I dipped in flour between cookies making it extremely easy. The perfect use - Read more ...
  3. This is a wonderful recipe! Only 1 small change...I would add slightly less milk to my glaze as I wanted it a bit thicker. other than that perfect ricotta cookie recipe!
  4. These were very yummy cookies! Nice texture and balance of sweet. Good recipe cept... I needed another 1/2 cup of flour for my dough to come together. And it took about 20 minutes for my oven to get the cookies lightly browned. *Tip: as the dough is very sticky to work with so using a - Read more ...
  5. I made these cookies for Easter this year and I thought they were really yummy. Very subtle flavor but good texture. Liked the glaze a lot too. I hope you like the picture I took of them!
  6. I love ricotta and almond so I used all almond extract. I also refrigerated the dough for 2 hours to make it eaiser to handle. I also froze half my batch and put the frosting on after i took them out.
  7. This recipe said to add more flour as needed well I added and added but it never got to the consistency where I could roll it. By the time I decided to stop adding flour the dough pretty much lost its flavor. I was disappointed with the results of this recipe.
  8. This was a good recipe. The texture is different. You have to store these in the refrigerator or they will get soggy.
  9. EXCELLENT!! These are quick & dead easy to make and they are SO DELICIOUS!! Rich yet light spongy in texture like little pillows of yumminess. Every single person who tried them loved them and asked for the recipe!!
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