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My review
Ricotta Cookies II
Sandy
"Delicate Italian ricotta cookies with an almond flavored glaze. Very good!"
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Ingredients
1 h 50 m servings 69Original recipe yields 96 servings (8 dozen)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake 8 to 10 minutes in the preheated oven, until lightly browned.
- In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.
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Reviews
Read all reviews 106123 Ratings
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Most helpful positive review
12/8/2005
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 t...
Most helpful critical review
10/30/2001
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 ...
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12/8/2005
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 t...
8/21/2007
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 t...
4/12/2007
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!
1/20/2008
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. ...
10/15/2001
This was a good recipe. The texture is different. You have to store these in the refrigerator or they will get soggy.
10/30/2001
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 ...
3/7/2000
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...
5/11/2009
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!
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!