Wednesday, December 21, 2005

Ricotta Cookies

1/2 cup (125 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 cup (250 mL) ricotta cheese
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) baking powder

1/2 cup (125 mL) cream cheese, softened
1/4 cup (50 mL) unsalted butter, softened
1-1/2 cups (375 mL) icing sugar
1/2 tsp (2 mL) vanilla
Assorted paste or liquid food colouring


In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.
In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
Drop by generous 1 tbsp (15 mL) onto parchment paper–lined rimless baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Transfer to racks and let cool.


In bowl, beat cream cheese with butter. Beat in icing sugar until creamy; beat in vanilla. Divide into thirds; tint each desired pastel colour. Spread over tops of cookies. Refrigerate until icing is firm, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Canadian Living Magazine: April 2009

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