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what to do with left over ricotta?

make cookies of course!!! I was on the Maplebrook Farm website, checking out their other products and info. they have a recipe page. Since I only used a small amount of the container of Ricotta I had for the butternut squash pizza, I was on the search for something to use it for. And not for anything just ordinary because this ricotta is amazing. they listed a recipe for ricotta cookies, and listed the source as so I headed over there to check it out. I of course will be reducing the recipe, since I don’t have a full container of Ricotta. I wound up cutting everything in half. I believe I had half of a 16 oz container of ricotta. the batter was super easy to make, which is great for me the non-baker. The end result was puffy, moist, light, airy cookies, YUMMY!

2 cups white sugar
1 cup butter, softened
15 ounces ricotta cheese
2 teaspoons vanilla extract
2 eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups confectioners’ sugar – (skipped the topping)
3 tablespoons milk – (skipped the topping)

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
Skipped this whole part – When cookies are cool, prepare icing. In small bowl, stir confectioners’ sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.


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