EASY RICOTTA COOKIES RECIPES

Name: Easy Ricotta Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 55
Cuisine: Italian
Ingredients: 375 grams all-purpose flour; 2 teaspoon baking powder; ¾ teaspoon salt; 115 grams salted butter (at room temperature); 280 grams sugar; 1 lemon (zested (or zest of 2 limes, or zest of 1 small orange)); 2 large eggs (at room temperature); 425 grams ricotta cheese (bought or homemade); 3 tablespoons lemon juice; 1 1/2 cups powdered sugar; 3 tablespoons lemon juice; Zest of 1 lemon ((or zest of 1 lime, or zest of 1 small orange))

EASY RICOTTA COOKIES [MAKES 55 SOFT AND MOIST COOKIES]

Easy Ricotta Cookies [Makes 55 soft and moist cookies] image

These Italian ricotta cookies are and adaptation from Giada’s recipe. Made with healthy homemade ricotta cheese these cookies are soft and moist. The cookies can be flavoured lemon, orange, lime or vanilla. Great for giving at Christmas, Easter, Mother’s Day, Bridal showers or even Valentine’s day.

Provided by Harriet Britto

Categories Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 55

Number Of Ingredients 12

Ingredients

375 grams all-purpose flour
2 teaspoon baking powder
¾ teaspoon salt
115 grams salted butter (at room temperature)
280 grams sugar
1 lemon (zested (or zest of 2 limes, or zest of 1 small orange))
2 large eggs (at room temperature)
425 grams ricotta cheese (bought or homemade)
3 tablespoons lemon juice
1 1/2 cups powdered sugar
3 tablespoons lemon juice
Zest of 1 lemon ((or zest of 1 lime, or zest of 1 small orange))

Steps:

COOKIES
Preheat the oven to 190°C
GLAZE

Nutrition Facts : ServingSize 1 cookie, Calories 89 kcal, CarbohydrateContent 14 g, ProteinContent 2 g, FatContent 3 g, SaturatedFatContent 2 g, CholesterolContent 14 mg, SodiumContent 71 mg, FiberContent 1 g, SugarContent 8 g

ITALIAN RICOTTA COOKIES RECIPE - NYT COOKING

Italian Ricotta Cookies Recipe - NYT Cooking image

Jessica Hulett’s tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett’s grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.

Provided by Melissa Clark

Total Time 1 hours

Yield About 6 dozen

Number Of Ingredients 12

Ingredients

2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
425 grams sugar (about 2 cups)
1 3/4 cups ricotta cheese (15 ounces), preferably fresh
Finely grated zest of 1/2 lemon
4 teaspoons vanilla extract
2 large eggs
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about 3/4 teaspoon)
450 grams confectioners’ sugar (about 4 cups)
2 tablespoons fresh lemon juice
1/4 cup to 1/2 cup milk, as needed

Steps:

Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 110, UnsaturatedFatContent 1 gram, CarbohydrateContent 18 grams, FatContent 4 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 67 milligrams, SugarContent 12 grams, TransFatContent 0 grams

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