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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 6 |
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These are a soft, cake-like cookies. They are absolutely yummy. I got this recipe from The Canadian Baker. Ingredients:
1/2 cup unsalted butter, softened |
1 cup granulated sugar |
1 egg |
1 cup ricotta cheese |
1 teaspoon vanilla |
2 cups all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon baking powder |
1/2 cup cream cheese, softened |
1/4 cup unsalted butter, softened |
1 1/2 cups icing sugar |
1/2 teaspoon vanilla |
assorted liquid food coloring |
Directions:
1. Preparation:.
2. In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.
3. In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
4. 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.
5. Icing:.
6. 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.).
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