italian dessert recipes

Ricotta Cheese Cookies

"A cheesecake flavor in one bite"




ricotta cheese cookies These ricotta cheese cookies are like eating a cheese cake in one bite. Well, they are as far as flavor goes! The texture of this cookie is cake-like. And it is very moist due the ricotta cheese. Italian cookie recipes have a frosting/glaze/icing about half of the time. This lemon glaze icing is optional. I like it. My kids don't. That's why I only glaze half the batch. It's that mom thing, trying to keep everyone happy. Doesn't always work, but I'll probably keep trying till I die.


Ricotta cheese cookies aren't a secret recipe - you can find this about anywhere on the internet without much variation. The only twist I gave it was the lemon icing. I like that tart and sweet thing mixed together.


Other than the ricotta cheese there shouldn't be any surprises in the ingredients. But there are a couple of substitutions and FAQs listed below.






Ricotta Cheese Cookies

YIELD: 6 Dozen

I cut this recipe in half!

Ingredients

* 2 cup(s) sugar

* 1 cup(s) (2 sticks) margarine or butter, softened

* 1 container(s) (15-ounce) ricotta cheese

* 2 teaspoon(s) vanilla extract

* 2 large eggs

* 4 cup(s) all-purpose flour

* 2 tablespoon(s) baking powder

* 1 teaspoon(s) salt

Glaze Ingredients

1 1/2 cups of confectioner's' sugar

1 1/2 tablespoons of fresh lemon juice

Procedure

 * Preheat oven to 350 degrees F.

* In large bowl beat sugar and margarine or butter until blended.

* After the ingredients are blended - beat until light and fluffy, about 5 minutes.

* Add ricotta, vanilla, and eggs until well combined at a medium speed.

* 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 and cake like).






What about, cinnamon, nutmeg, or almond flavoring?

Even though this appears to be a bland by glancing at ingredients, I remained a purist to traditional Italian cookie recipes. I'm sure the above mentioned would taste just fine - but I'm remaining true to the authentic Italian cookie!


Can I add nuts?

You *can*. BUT this cookie is very much like a cake in texture. If I were to add nuts, I'd suggest chopping them real fine and add them as a topping on the icing. Frost and dip.

NOTE: The ricotta cheese in these cookies keeps them moist. You can freeze them and they will keep well.

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I love sugar and I eat dessert EVERYDAY! Labor Day is coming up. And so is my husband's birthday. For me it's just another reason to cook more desserts!

Matter of fact, we have vacation and are on the list to cook dessert for two night ( and that's for 15 people!) Oh darn. More dessert. (Hee hee hee)

As a kid my health conscience mother would tell me, "white sugar will kill you". And my Italian grandma would quietely tell me, "Everybody needs a little bit of sugar."

Many of these recipes are from my grandma's first recipe file she started when she married in 1932. She was my hero in everything. Other recipes came from her friends. And the remainder I've concocted by adapting her cooking style.

Lisa


Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!



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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.