Ricotta Cookies II

Name: Ricotta Cookies II
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 50 min
Yield: 8 dozen
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

Rating: 4.46 stars

134 Ratings
113 Reviews
42 Photos

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

By Sandy

Gallery

Recipe Summary test

prep:

25 mins

cook:

10 mins

additional:

1 hr 15 mins

total:

1 hr 50 mins

Servings:

Yield:

8 dozen

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

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Step 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.
Step 3
Bake 8 to 10 minutes in the preheated oven, until lightly browned.
Step 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

Per Serving:

69 calories; protein 1.2g; carbohydrates 10.2g; fat 2.5g; cholesterol 10.4mg; sodium 39.3mg. Full Nutrition

Reviews (113)

Most helpful positive review

JOYGAFF

12/08/2005

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. Read More

Helpful

(97)

Most helpful critical review

KPETERS5

12/23/2003

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. Read More

Helpful

(15)

134 Ratings

5 star values: 88
4 star values: 29
3 star values: 10
2 star values: 5
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JOYGAFF

12/08/2005

Helpful

(97)

Vivian Hayes

08/21/2007

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 mini-ice cream scoop to form the balls makes life easier. Also, make double the amount of glaze- you will need it. I had about 100 cookies and had to whip up another batch of glaze halfway through. Read More

Helpful

(71)

KNANGREAVE

04/13/2007

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! Read More

Helpful

(35)

CARRIE27

01/20/2008

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 for ricotta left over from cannoli or manicotti! Read More

Helpful

(24)

Natalie

12/23/2003

This was a good recipe. The texture is different. You have to store these in the refrigerator or they will get soggy. Read More

Helpful

(24)

KILLERBEES19

12/14/2002

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!! Read More

Helpful

(15)

KPETERS5

12/23/2003

Helpful

(15)

NKTAUBE

05/11/2009

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! Read More

Helpful

(9)

WILSKA50

12/17/2007

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! Read More

Helpful

(9)

More Reviews

Back to Ricotta Cookies II

All Reviews for Ricotta Cookies II

- of Reviews

Ricotta Cookies II

Servings Per Recipe: 96
Calories: 68.7

% Daily Value *

protein: 3 %

carbohydrates: 3 %

dietary fiber: 1 %

sugars:

fat: 4 %

saturated fat: 7 %

cholesterol: 4 %

vitamin a iu: 2 %

niacin equivalents: 4 %

folate: 3 %

calcium: 2 %

iron: 2 %

magnesium: 1 %

potassium: 1 %

sodium: 2 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Ricotta Cookies II

1 of 113

All Reviews

JOYGAFF

12/08/2005

Helpful

(97)

Vivian Hayes

08/21/2007

Helpful

(71)

KNANGREAVE

04/13/2007

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!

Helpful

(35)

CARRIE27

01/20/2008

Helpful

(24)

Natalie

12/23/2003

This was a good recipe. The texture is different. You have to store these in the refrigerator or they will get soggy.

Helpful

(24)

KILLERBEES19

12/14/2002

Helpful

(15)

KPETERS5

12/23/2003

Helpful

(15)

NKTAUBE

05/11/2009

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!

Helpful

(9)

WILSKA50

12/17/2007

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!

Helpful

(9)