Ricotta Cookies

Whenever I cook Italian, I always seem to have an abundance of Ricotta Cheese leftover.  I usually make Italian Ricotta Cheesecake , but I love to make cookies.  Let me re-phrase that.  My husband loves it when I make cookies.  He gets a big glass of milk and the entire platter and plops in front of the tv for a "snacky snack."  Ricotta Cookies indeed make a great "snacky snack."  They are very moist and not too sweet.  Perfect with milk or a cup of coffee.  Try sprinkling them with cinnamon-sugar before baking for a great variation on a snickerdoodle.

The perfect not-too-sweet "snacky snack."

The Ricotta Cookie
Cast of Characters.

Combine butter and Ricotta cheese.

Add vanilla.

Add sugar and beat until
well combined.

Add egg and continue beating.

Add dry ingredients.
Mix well.  Drop by teaspoonfuls
onto greased baking sheet.

Bake about 10 minutes
until tops are lightly golden.

Ricotta Cookies 

1/4 pound unsalted butter, softened
1/4 cup Ricotta cheese
1 teaspoon vanilla
1/2 pound sugar
2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg

Preheat oven to 350 degrees F.  Blend butter and Ricotta cheese together with an electric mixer.  Add vanilla.  Add sugar and beat until smooth and well blended.  Add egg and mix well.  Slowly add dry ingredients, beating well after each addition.  Drop by teaspoonfuls onto greased baking sheets.  Bake about 10 minutes until tops are lightly browned.

Prep Time:  Approximately 15 minutes     Cook Time:   Approximately 10 minutes