Or these! Cookies made with ricotta cheese. Yes, they’re still sweet, and the cheese helps makes them extra moist. You’ll be surprised by the results, but not surprised at how quickly they disappear. In a large bowl put 1 cup of the butter, along with the sugar and eggs, and beat until well combined – just a couple of minutes. Next, add in the ricotta and 3 t of the vanilla and mix again until well combined. Finally, get your bowl of dry ingredients and slowly add that to the mixture until everything is well combined and you have a smooth batter. Line your baking sheets with parchment paper, and place tablespoon-sized dollops of dough on the sheets, 8 to a sheet. Bake at 350 for about 12-14 minutes, or until the edges and bottoms are a nice golden brown. Move the cookies to a wire rack to cool completely. Once the cookies are cooled you can make the icing. Add the remaining ¼ cup butter, the powdered sugar and the remaining 1 t vanilla to a bowl and mix. Use the milk to get the icing to the consistency you want. Be sure to only add a little at a time – in this case a little definitely goes a long way! Dip the cookies in the icing and then immediately add the sprinkles before the icing hardens. Add the sprinkles as you go – don’t wait until you’ve already iced all the cookies or the icing will be too hard for the sprinkles to stick. I just dipped the cookies in icing and then did a second dip immediately after into a bowl of sprinkles and that worked great. Enjoy! By the way, this recipe makes a lot of cookies (about 80). You can halve the recipe if you like, but only if you have use for half a container of unused ricotta!Ingredients
Directions
In a medium bowl add the flour, salt and baking soda and whisk until everything is well distributed. Set aside.
Ricotta Cookies
It’s always fun to try recipes with what might generally be considered “unusual” ingredients. Olive oil or cornmeal cakes, for instance. Both of which, by the way, are delicious.
Ugly Desserts 