MINI RICOTTA CAKES

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Mini Ricotta Cakes image

This is a wonderful light dessert after a heavy meal or with coffee or tea. I substituted half of the sugar with Splenda and it tasted just wonderful. No difference in taste at all!

Provided by Debra Valvo @Twink56

Categories     Cakes

Number Of Ingredients 12

2 1/4 cup(s) flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/8 teaspoon(s) salt
1 stick(s) unsalted butter softened
1 cup(s) sugar
1 - egg
1 cup(s) ricotta cheese, part-skim
1 teaspoon(s) vanilla
GLAZE
2 cup(s) confectioners' sugar
3 tablespoon(s) milk

Steps:

  • Preheat oven to 350 degrees. Spray 2 baking sheets with cooking spray. Mix all dry ingredients together and set aside. Beat butter and sugar until creamy. Add egg , ricotta cheese and vanilla Add dry ingredients and mix well.
  • Drop by tablespoon and bake at 350 for approximately 14 minutes or until edges are lightly browned. Let cool on cookie sheets for 3 minutes then remove to cooling rack.
  • For the glaze, Beat confectioner's sugar and milk until creamy. Dip the tops of cookies into glaze and let harden. Store loosely covered.

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