Best Ricotta Cookies Recipes

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LEMON RICOTTA COOKIES WITH LEMON GLAZE



Lemon Ricotta Cookies with Lemon Glaze image

With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.

Provided by Giada De Laurentiis

Categories     dessert

Time 2h50m

Yield 44 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 375 degrees F.
  • Cookies:
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  • Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • Glaze:
  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

ITALIAN RICOTTA COOKIES



Italian Ricotta Cookies image

Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield About 6 dozen

Number Of Ingredients 12

2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
425 grams sugar (about 2 cups)
1 3/4 cups ricotta cheese (15 ounces), preferably fresh
Finely grated zest of 1/2 lemon
4 teaspoons vanilla extract
2 large eggs
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about 3/4 teaspoon)
450 grams confectioners' sugar (about 4 cups)
2 tablespoons fresh lemon juice
1/4 cup to 1/2 cup milk, as needed

Steps:

  • Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
  • Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
  • Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams

RICOTTA COOKIES II



Ricotta Cookies II image

Delicate Italian ricotta cookies with an almond flavored glaze. Very good!

Provided by Sandy

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 96

Number Of Ingredients 12

½ pound butter
1 ¾ cups white sugar
2 eggs
15 ounces ricotta cheese
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons milk
1 ½ cups confectioners' sugar
1 teaspoon almond extract
¼ cup colored candy sprinkles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
  • Bake 8 to 10 minutes in the preheated oven, until lightly browned.
  • In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 10.2 g, Cholesterol 10.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 39.3 mg, Sugar 5.6 g

LEMONY ALMOND-RICOTTA COOKIES



Lemony Almond-Ricotta Cookies image

These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 36

Number Of Ingredients 12

1 cup white sugar
½ cup unsalted butter, softened
1 cup ricotta cheese, at room temperature
2 tablespoons lemon juice
1 tablespoon almond extract
½ teaspoon lemon zest
1 large egg, room temperature
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup powdered sugar
2 tablespoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
  • Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
  • Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
  • Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 12.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 55.1 mg, Sugar 7.3 g

LEMON-RICOTTA COOKIES



Lemon-Ricotta Cookies image

These soft, almost cake-like cookies with a hint of lemon flavor are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.

Provided by Kim's Cooking Now

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 35m

Yield 18

Number Of Ingredients 8

⅔ cup whole-milk ricotta cheese
⅔ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 lemon, zested
2 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
  • Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
  • Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 19 g, Cholesterol 10.3 mg, Fat 0.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 31.3 mg, Sugar 8.4 g

LEMON RICOTTA COOKIES



Lemon Ricotta Cookies image

Comes from Giada De Laurentiis. Had some ricotta cheese that I defrosted and never used so I looked for a dessert recipe and found this one. There were about 6 other recipes posted here but I wasn't sure about them because the ingredients list were different for each and I had never made this type of cookie before. They are very cakey cookies and the lemon glaze is very good. The cookies themselves also have a nice subtle lemon flavor. My family liked them alot hope you do too.

Provided by Kings cook

Categories     Drop Cookies

Time 1h

Yield 36 cookies

Number Of Ingredients 12

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, softened
2 cups sugar
2 eggs
1 (15 ounce) container ricotta cheese
3 tablespoons lemon juice
1 lemon, zest of
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zest of

Steps:

  • preheat oven to 375.
  • beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended.
  • stir in dry ingredients.
  • place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown.
  • let cookies cool for at least 15 minutes before spreading glaze on top.
  • for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container.
  • *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour.

RICOTTA CHEESE COOKIES



Ricotta Cheese Cookies image

Make and share this Ricotta Cheese Cookies recipe from Food.com.

Provided by skat5762

Categories     Drop Cookies

Time 25m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

2 cups sugar
1 cup margarine or 1 cup butter, softened
1 (15 ounce) container ricotta cheese
2 teaspoons vanilla extract
2 large eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups confectioners' sugar
3 tablespoons milk
colored sprinkles (red and green)

Steps:

  • Preheat oven to 350 degrees F.
  • In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
  • Increase speed to high; beat until light and fluffy, about 5 minutes.
  • At medium speed, beat in ricotta, vanilla, and eggs until well combined.
  • Reduce speed to low.
  • Add flour, baking powder, and salt; beat until dough forms.
  • Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet.
  • Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
  • With pancake turner, remove cookies to wire rack to cool.
  • Repeat with remaining dough.
  • When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.
  • With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.
  • Set cookies aside to allow icing to dry completely, about 1 hour.

Nutrition Facts : Calories 278, Fat 10.6, SaturatedFat 3.3, Cholesterol 25.2, Sodium 299.4, Carbohydrate 41.1, Fiber 0.6, Sugar 24.1, Protein 4.9

FROSTED LEMON-RICOTTA COOKIES



Frosted Lemon-Ricotta Cookies image

I work for a Special Education school and our students run their own catering business. Every time they make this for a catering event, they get raves. The students chose the Lemon Ricotta Cookies to submit as their favorite cookie recipe. They say they are the "yummiest and chewiest cookies ever!"-Renee Phillips, Owosso, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
2 cups sugar
2 large eggs, room temperature, lightly beaten
1 container (15 ounces) ricotta cheese
3 tablespoons lemon juice
1 tablespoon grated lemon zest
2-1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended, about 5 minutes. Beat in the eggs, cheese, lemon juice and zest. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. , Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely. , In a small bowl, combine the frosting ingredients. Spread over cookies.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 101mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON RICOTTA COOKIES WITH LEMON GLAZE



Lemon Ricotta Cookies With Lemon Glaze image

Make and share this Lemon Ricotta Cookies With Lemon Glaze recipe from Food.com.

Provided by Crystal B.

Categories     Drop Cookies

Time 30m

Yield 44 Cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, Softened
2 cups sugar
2 eggs
1 (15 ounce) ricotta cheese
3 tablespoons lemon juice
1 lemon, zest of
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zest of

Steps:

  • In medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cominbe the butter and sugar. Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients.
  • Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP) onto the baking sheets. Pre-heat oven to 375 degrees. Bake for about 15 minutes, until slightly golden at the edges. Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack.
  • Glaze: Combine all ingredients till smooth. Dip cookies in glaze. Let glaze harden. Pack cookies in air-tight container.
  • They will not last long !
  • ENJOY.

Nutrition Facts : Calories 116.7, Fat 3.7, SaturatedFat 2.2, Cholesterol 19.1, Sodium 73.4, Carbohydrate 19.1, Fiber 0.2, Sugar 13.2, Protein 2.2

SILKY RICOTTA CHEESE COOKIES



Silky Ricotta Cheese Cookies image

I stumbled on these cookies along time ago, when I was looking to fill Christmas baskets. They are truly wonderful and sinfully rich.

Provided by Jules211

Categories     Drop Cookies

Time 35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 8

2 cups sugar
1/2 lb butter (no substitutions)
1 teaspoon vanilla
3 eggs
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 (16 ounce) container ricotta cheese

Steps:

  • Preheat oven to 350°.
  • Cream together sugar and butter.
  • Add vanilla.
  • Beat eggs in one at a time.
  • Sift flour, salt and baking soda.
  • Add to creamed mixture.
  • Mix well.
  • Add the ricotta cheese.
  • **Usually here I add butterscotch chips or chips of your liking (raspberry chips are my favorite).
  • Drop by teaspoonfuls onto a non-stick cookie sheet.
  • Bake for 15 minutes or until lightly browned.
  • Frost if desired.

RICOTTA COOKIES III



Ricotta Cookies III image

This is a delicious light & fluffy cookie with a hint of lemon in the frosting. The ricotta cheese gives them a heavenly texture.

Provided by Lisa

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 48

Number Of Ingredients 14

1 cup butter
2 cups white sugar
2 eggs
16 ounces ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup milk
½ teaspoon butter
½ teaspoon shortening
4 cups confectioners' sugar
1 tablespoon lemon extract
½ cup colored candy sprinkles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 28.4 g, Cholesterol 21.2 mg, Fat 5.5 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 80.3 mg, Sugar 18.3 g

NORDSTROM LEMON RICOTTA COOKIES



Nordstrom Lemon Ricotta Cookies image

This is the recipe for the ever so delicious Nordstrom Lemon Ricotta cookies.

Provided by Annelise Friedman

Categories     Cookies

Time 30m

Number Of Ingredients 14

1 tsp salt
1 tsp baking powder
1 c butter
1 2/3 c flour
1 Tbsp lemon juice
3 Tbsp lemon zest
1/2 tsp lemon extract
15 oz ricotta cheese
2 eggs
2 c sugar
GLAZE
6 Tbsp butter
3 c powdered sugar
4 Tbsp lemon juice

Steps:

  • 1. Preheat oven to 350F & line baking sheet with parchment paper.
  • 2. Cream butter and sugar in bowl until light and fluffy. Add eggs, Ricotta, lemon extract, zest and juice. Mix well. Add 1 cup flour, baking powder and salt & mix. Add remaining flour in two parts, blending to combine between each, until a dough forms.
  • 3. Drop dough by rounded tablespoon 2 inches apart on baking sheets (cookies will spread).
  • 4. Bake for 12-15 minutes. Let cookies cool on baking sheet.
  • 5. FOR GLAZE: Cream butter and sugar. Gradually add juice until desired consistency. Add on top of cooled cookies.

LEMON RICOTTA COOKIES



Lemon Ricotta Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h35m

Yield 3 1/2 dozen cookies

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1/2 cup (1 stick) salted butter, softened
1/4 cup packed light brown sugar
1/4 cup honey
2 large eggs, at room temperature
One 15-ounce container ricotta cheese, at room temperature
1/2 teaspoon almond extract
2 lemons, juiced (about 1/4 cup juice)
1/2 cup crystallized lemon peel, chopped
1/4 cup raw sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Sift the flour, baking powder and salt into a medium mixing bowl. Set aside.
  • In the bowl of a stand mixer (or in a large mixing bowl using a hand mixer), add the granulated sugar, butter and brown sugar. Mix on medium speed until light and creamy, about 3 minutes. Add the honey and continue mixing for 30 seconds more to combine. Turn the machine off and add the eggs individually, mixing on low after each addition. Add the ricotta, almond extract and lemon juice and mix on medium-low speed for about 2 minutes more. The dough should look slightly granular but free of lumps.
  • Add half of the sifted dry ingredients and mix on low speed until just combined. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Mix one last time on low speed until all of the ingredients are combined and the dough is fluffy.
  • Scoop the dough onto the prepared baking sheet by heaping tablespoons, making sure to leave space in between each cookie, as they will spread while baking. Sprinkle the chopped lemon peel and raw sugar over the cookies.
  • Bake until light golden on the bottom edges, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a cooling rack. Repeat this process until all of the dough is baked. Once completely cooled, store the cookies in an airtight container.

GRANDMA DORIE’S ITALIAN RICOTTA COOKIES



GRANDMA DORIE’S ITALIAN RICOTTA COOKIES image

Categories     Cheese

Yield 6 dozen

Number Of Ingredients 12

2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
425 grams sugar (about 2 cups)
1 3/4 cups ricotta cheese (15 ounces), preferably fresh
Finely grated zest of 1/2 lemon
4 teaspoons vanilla extract
2 large egg
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about 3/4 teaspoon)
450 grams confectioners' sugar (about 4 cups)
2 tablespoons fresh lemon juice
1/4 cup to 1/2 cup milk, as needed

Steps:

  • Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. 2. Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week. 3. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks. 4. Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

GRANNIES OATMEAL-RICOTTA BAR COOKIES



Grannies Oatmeal-Ricotta Bar Cookies image

I'm alway looking for a healthier cookie so I came up with this one. If you prefer you could use plain yogurt instead of ricotta and any baking chips would do.

Provided by wjorma

Categories     Bar Cookie

Time 45m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 13

1/2 cup butter
1/2 cup part-skim ricotta cheese
1/2 cup sugar, granulated
1/2 cup brown sugar, packed
2 eggs, large
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick oats
1 cup raisins, any type
1 cup chocolate chips
1 tablespoon sugar, granulated

Steps:

  • Spray a 9 X 13 pan and set aside.
  • oven temperature 350.
  • cooking time 30 minutes.
  • Into a large bowl beat together until creamy the butter,ricotta cheese and all sugars except the 1 tablespoons.
  • Add eggs & vanilla beating in till well blended.
  • Combine the flour,baking soda & salt and add. Add the oats,chips and raisins.
  • The batter is thick. Place batter into the prepared pan and wet your clean hands with water and press down evenly. Sprinkle the reserved 1 tablespoons sugar on top.
  • and bake for 30 minutes or until done.
  • Remove from oven and allow to sit for 5 minutes.
  • Yield 24 bars.

Nutrition Facts : Calories 189, Fat 7.3, SaturatedFat 4.1, Cholesterol 29.4, Sodium 144, Carbohydrate 29.2, Fiber 1.5, Sugar 16.7, Protein 3.5

LEMON RICOTTA BASIL COOKIES



Lemon Ricotta Basil Cookies image

If you love lemon and basil, you'll love these cookies. The ricotta keeps them nice and moist. Adapted and tweaked from a Giada de Laurentiis recipe. She didn't use basil, but I thought they screamed for it! Depending on your cookie scoop or spoon size, you can expect to get about 36-40 cookies out of this. This cookie is more cake-like and is not a crisp cookie.

Provided by Citruholic

Categories     Drop Cookies

Time 30m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
1/2 cup fresh basil (more if you like intense basil flavor)
2 eggs
1 (15 ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
1/3 cup hazelnuts
3 tablespoons sugar
1 tablespoon lemon zest (optional) or 1/4 teaspoon lemon oil (optional)

Steps:

  • Preheat oven to 375.
  • Cookies:.
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar.
  • Using an electric mixer beat the butter with the basil sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Chill dough for 1 hour.
  • Line 2 baking sheets with parchment paper. Scoop cold dough (about 2 tablespoons, more or less) and roll into ball and flatten lightly with bottom of a glass. If sticking occurs, dip bottom of glass in water then granulated sugar then proceed.
  • IF USING HAZELNUT SUGAR/LEMON TOPPING: Make as described below, then continue to bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Using optional topping, you will omit the glaze.
  • GLAZE:.
  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
  • HAZELNUT SUGAR/LEMON TOPPING:.
  • Take hazelnut, sugar and lemon zest OR lemon oil and process in food processor to a fine powder. Take dough, form into balls and roll in mixture and flatten with the bottom of a glass. Proceed to baking instructions.

GRANDMA DORIE'S ITALIAN RICOTTA COOKIES



Grandma Dorie's Italian Ricotta Cookies image

Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve. Featured in: Thanks For The Holiday Desserts. Learn: How to Make Sugar Cookies

Provided by @MakeItYours

Number Of Ingredients 12

2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
425 grams sugar (about 2 cups)
1 3/4 cups ricotta cheese (15 ounces), preferably fresh
Finely grated zest of 1/2 lemon
4 teaspoons vanilla extract
2 large eggs
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about 3/4 teaspoon)
450 grams confectioners' sugar (about 4 cups)
2 tablespoons fresh lemon juice
1/4 cup to 1/2 cup milk, as needed

Steps:

  • Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
  • Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
  • Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

ITALIAN LEMON-RICOTTA COOKIES



Italian Lemon-Ricotta Cookies image

Look forward to something sweet when you make these simple and delicious Italian Lemon-Ricotta Cookies. Pop these Italian Lemon-Ricotta Cookies in the oven and they're ready to enjoy in less than 30 minutes. Share the joy and add them to the holiday spread or in gift bags.

Provided by My Food and Family

Categories     Festive 2018

Time 59m

Yield 41 servings, 2 cookies each

Number Of Ingredients 10

3-1/2 cups flour
2 tsp. baking soda
1 cup butter, softened
1-1/4 cups granulated sugar
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon zest and 5 Tbsp. juice from 2 lemons, divided
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
2 eggs
3 cups powdered sugar
2 Tbsp. multi-colored sprinkles

Steps:

  • Heat oven to 350°F.
  • Combine flour and baking soda. Beat butter, granulated sugar, dry pudding mix and lemon zest in large bowl with mixer until blended. Add ricotta and eggs; mix well. Gradually add flour mixture, mixing well after each addition.
  • Roll dough into 82 (1-inch) balls. Place, 2 inches apart, on baking sheets.
  • Bake 12 to 14 min. or until edges are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
  • Whisk powdered sugar and lemon juice in medium bowl until blended. Dip tops of cookies halfway into glaze; return, dipped sides up, to wire racks. Immediately top with some of the sprinkles. Repeat with remaining cookies. Let stand until glaze is firm.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 17 g, Protein 3 g

SOURDOUGH KEY LIME RICOTTA COOKIES



Sourdough Key Lime Ricotta Cookies image

How to use sourdough starter in cookies. The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze.

Provided by Emilie Raffa

Categories     Cookie     Sourdough     Lime     Ricotta     Dessert     Bake

Yield 3 to 4 dozen

Number Of Ingredients 14

Cookies:
8 tbsp (113 g) unsalted butter, softened
1 cup (200 g) sugar
1 large egg
1⁄2 cup (120 g) leftover starter
1 cup (125 g) whole milk ricotta
Zest of 1 lime or several key limes
1 tsp (5 ml) pure vanilla extract
3 cups (360 g) all-purpose flour
1 tbsp (15 g) baking powder
1⁄2 tsp fine sea salt
Lime glaze:
3⁄4 cup (90 g) powdered sugar, sifted
Juice of 1 to 2 limes, zest reserved for decoration

Steps:

  • Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside.
  • In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and mix to combine. With the machine running, add the leftover starter, ricotta, lime zest, and vanilla. Depending on the temperature of your ingredients, the mixture may become lumpy-this is okay.
  • Meanwhile, whisk the flour, baking powder, and salt together in a large bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, making sure that there is no flour hiding at the bottom. It will smell wonderful. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans using a tablespoon or mini ice cream scoop.
  • Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for even coloring. When finished, the cookies will be pale yellow with golden bottoms and will feel soft to the touch. Transfer to a wire rack.
  • For the glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice as needed until you achieve a pourable consistency.
  • Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate.
  • These cookies will stay fresh for up to 3 to 5 days stored in an airtight container. Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.

RICOTTA CHEESE SUGAR COOKIES



RICOTTA CHEESE SUGAR COOKIES image

Categories     Cookies     Cheese

Number Of Ingredients 9

1 cup softened butter
2 cups sugar
1 carton full-fat ricotta cheese
2 eggs
3 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1 tsp. grated lemon zest
4 cups flour

Steps:

  • Preheat oven to 350 degrees. Mix cookie ingredients to form a sticky dough. Drop by teaspoonfuls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown (the tops will stay white). Transfer to wire racks to cool. To make the glaze, stir milk a few drops at a time, along with the almond extract if desired, into the powdered sugar in a saucepan. Stir over low heat to create a glaze. Drizzle over cooled cookies and top with colored sprinkles. Makes 3 - 4 dozen cookies.

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