soft and delicious topped with almond glaze and sprinkles

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Name: Italian Ricotta Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 2 sticks Butter softened - 1/2 pound; 1 3/4 cup Sugar; 2 large Eggs; 15 ounce Ricotta Cheese part skim container; 2 tablespoons Vanilla extract; 4 cups All purpose flour; 1 teaspoon Baking powder; 1 teaspoon Baking soda; 4-5 tablespoons Milk; 1.5 cups Powdered sugar; 1 tablespoon almond extract

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INGREDIENTS

2 sticks Butter ; softened - 1/2 pound
1 3/4 cup Sugar
2 large Eggs
15 ounce Ricotta Cheese part skim ; container
2 tablespoons Vanilla extract
4 cups All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
4-5 tablespoons Milk
1.5 cups Powdered sugar
1 tablespoon almond extract

INSTRUCTIONS

Preheat oven to 350. In a medium bowl cream the butter and sugar. Add the eggs, ricotta cheese and vanilla extract, mix well until combined. In a separate medium bowl, combine the flour, baking powder and baking soda. Add the flour mixture to the ricotta mixture, mix well. Roll or scoop dough into teaspoon sized balls. Place on an uncreased cookie sheet about 2 inches apart.

Bake 8-10 minutes or until lightly browned. Allow cookies to cool non the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

In a medium bowl, whisk the milk, powdered sugar and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.

NOTES

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Italian Ricotta Cookies

2 sticks Butter softened - 1/2 pound
1 3/4 cup Sugar
2 large Eggs
15 ounce Ricotta Cheese part skim container
2 tablespoons Vanilla extract
4 cups All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
4-5 tablespoons Milk
1.5 cups Powdered sugar
1 tablespoon almond extract

Preheat oven to 350.  In a medium bowl cream the butter and sugar. Add the eggs, ricotta cheese and vanilla extract, mix well until combined.  In a separate medium bowl, combine the flour, baking powder and baking soda.  Add the flour  mixture to the ricotta mixture, mix well.  Roll or scoop dough into teaspoon sized balls.  Place on an uncreased cookie sheet about 2 inches apart.

Bake 8-10 minutes or until lightly browned.  Allow cookies to cool non the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

In a medium bowl, whisk the milk, powdered sugar and almond extract until smooth.  Dip the tops of the cookies into the glaze and set upright back on the wire rack.  Immediately top with sprinkles.  Repeat for remaining cookies.

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Nutrition

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Serving Size: 1 Serving (2725g)
Recipe Makes: 1 Servings

Calories: 8098
Calories from Fat: 2264 (28%)

Amt Per Serving		% DV

	Total Fat 251.5g	335 %
	Saturated Fat 146.2g	731 %
	Monounsaturated Fat 66.5g
	Polyunsanturated Fat 16.5g
Cholesterol 1469.1mg		452 %
Sodium 99908mg		3445 %
Potassium 2593.1mg		68 %
Total Carbohydrate 1204.6g		354 %
	Dietary Fiber 29.7g	119 %
	Sugars, other 1174.9g
Protein 208.2g		297 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8098

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