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Saturday, December 18, 2010

Waste not, want not

Like every good Italian family, we always have ricotta cheese in our fridge.  Normally we buy the 15 oz. container, but recently we had a large one that needed to be used up before it went bad.  I wasn't in the mood for lasagna, baked ziti, or anything savory...so I opted for these.

They were delicious, but I think adding a LITTLE bit more flour might lessen the gooeyness (is that a word?), which would make them easier to handle.  A few of my friends have already tried this recipe and were happy with the results too.  And, it made a TON of cookies, so be prepared to share!

Ricotta Cookies
from Italian Recipes

15 ounces ricotta cheese
2 tablespoons vanilla extract
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 pound butter
1 3/4 cups white sugar
2 eggs
5 tablespoons milk
1 1/2 cups confectioners’ sugar
1 teaspoon almond extract
1/4 cup colored candy sprinkles

Preheat the oven to 350 degrees.  Mix together butter, sugar, eggs, ricotta cheese and vanilla extract in a bowl. Combine the flour, baking powder and baking soda, then mix it into the wet ingredients thoroughly to form a creamed mixture. Add some flour to keep it from becoming sticky. 

Shape the dough to form balls the size of a teaspoon. Place them on a cookie sheet and bake for 10 minutes, or until they turn light brown. 

Beat the milk, confectioners’ sugar and almond extract in a bowl until smooth. Pour the mixture over warm cookies with a spoon and sprinkle with colored candy sprinkles.

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