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

Sandy

Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
1 hr 15 mins
total:
1 hr 50 mins
Servings:
96
Yield:
8 dozen
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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

69 calories; protein 1.2g 3% DV; carbohydrates 10.2g 3% DV; fat 2.5g 4% DV; cholesterol 10.4mg 4% DV; sodium 39.3mg 2% DV. Full Nutrition

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(97)

Most helpful critical review

Rating: 2 stars
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
(15)
130 Ratings
  • 5 star values: 84
  • 4 star values: 29
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
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
(97)
Rating: 4 stars
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
(68)
Rating: 5 stars
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
(35)
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Rating: 5 stars
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
(24)
Rating: 4 stars
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
(24)
Rating: 5 stars
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
(15)
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Rating: 2 stars
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
(15)
Rating: 5 stars
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
(9)
Rating: 5 stars
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
(9)