Kamis, 15 September 2016

Italian Ricotta Cookies



Just made these and while they're delicious, the dough should be refrigerated in between bakings. They were perfect after first mixing and forming, but left out, the spreading began, not too bad, but I prefer the way they looked after first making dough. Otherwise a beautiful cake like cookie!!!
 

Ingredients :

For the cookies:
  • 2 stick (½ pound) butter, softened
  • 1¾ cup granulated sugar
  • 2 eggs
  • 1 container (15 oz.) ricotta cheese
  • 2 tbsp. vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
For the glaze:
  • 4-5 tbsp. milk
  • 1½ cups powdered suagr
  • 1 tsp. almond extract
  • Sprinkles

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Italian Ricotta Cookies
4/ 5
Oleh