You probably saw the title of this post and thought “Cheese in cookies?” If it were any other type of cheese I’d be right there with ya, but ricotta is different – it’s moist, light in flavor, and slightly sweet, which makes it the perfect addition to a batch of otherwise boring cookies.
I made these cookies a few years ago and brought them to a meeting…where they quickly disappeared. I’ve tried to make them a little bit healthier this time around, subbing in whole wheat flour and reducing the sugar a bit.
Ricotta Cookies with Almond Glaze
Note: The cookies in this picture do not have glaze on them.
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 15 oz ricotta cheese
- 2 tbsp vanilla extract
- 4 cups whole wheat flour (you can sub in all-purpose or some of each)
- 1 tsp baking powder
- 1 tsp baking soda
- milk of your choice
- confectioner’s sugar
- 1/2 to 1 tsp almond extract
- Preheat oven to 350°F.
- In a large bowl cream the butter and sugar together, Add eggs, cheese, and vanilla and mix well.
- In another large bowl combine the flour, baking powder, and baking soda.
- Add the dry ingredients to the wet ones and mix well.
- Roll the dough into teaspoon -sized balls (or larger if you prefer), and place on an ungreased baking sheet.
- Bake 10 to 12 minutes, until cookies are firm and just start to brown. Let cool briefly on pan before removing to wire cooling racks to cool further.
- To make glaze: mix together milk and confectioner’s sugar until glaze is consistency you desire. Add almond extract and stir. Spoon glaze over cookies or use a pastry brush for a thinner layer.
These little buggers are very addictive. I like the taste just a tiny bit more when they’re made with all-purpose flour, but I feel better about eating a bunch of them when I make them with whole wheat flour.
Source: Adapted from AllRecipes