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Ricotta Cheese Cookies Recipe
|Sugar||2 Cup (32 tbs)|
|Margarine/Butter||1 Cup (16 tbs), softened|
|Ricotta cheese||125 Gram (1 Container)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Tablespoon|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Sugar crystal||1⁄2 Cup (8 tbs) (Red And Green)|
Serving size: Complete recipe
Calories 6440 Calories from Fat 1834
% Daily Value*
Total Fat 207 g317.7%
Saturated Fat 45.9 g229.7%
Trans Fat 0 g
Cholesterol 491.2 mg
Sodium 4640.4 mg193.4%
Total Carbohydrates 1078 g359.3%
Dietary Fiber 13.6 g54.2%
Sugars 679.1 g
Protein 80 g160.5%
Vitamin A 177% Vitamin C 0.36%
Calcium 266% Iron 160.9%
*Based on a 2000 Calorie diet
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 (they will be soft).
With pancake turner, remove to 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.