recipelink.com Chat Room Recipe Swap - 2001-06-23
From: recipelink.com
Ricotta Cheese Cookies
From: Catherine Guy
Newsgroups: rec.food.recipes
Date: 3-4-97
Makes 6 dozen cookies
These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough.
2 cups sugar
1 cup butter
15 ounces ricotta cheese
2 teaspoons vanilla
2 large eggs
4 cups flour
2 tablespoons baking powder
1 teaspoon salt
Icing:
1 1/2 cup icing sugar
3 tablespoons milk
red and green colored sugar or sprinkles or top with a small candied cherry piece
Preheat oven to 350. In large bowl, with mixer at low speed, beat sugar and 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 spatula, remove cookies to wire rack to cool. Repeat with remaining dough. When cookies are cool, prepare icing. In small bowl, stir icing sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie.
From: recipelink.com
Ricotta Cheese Cookies
From: Catherine Guy
Newsgroups: rec.food.recipes
Date: 3-4-97
Makes 6 dozen cookies
These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough.
2 cups sugar
1 cup butter
15 ounces ricotta cheese
2 teaspoons vanilla
2 large eggs
4 cups flour
2 tablespoons baking powder
1 teaspoon salt
Icing:
1 1/2 cup icing sugar
3 tablespoons milk
red and green colored sugar or sprinkles or top with a small candied cherry piece
Preheat oven to 350. In large bowl, with mixer at low speed, beat sugar and 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 spatula, remove cookies to wire rack to cool. Repeat with remaining dough. When cookies are cool, prepare icing. In small bowl, stir icing sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie.
MsgID: 315047
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-23
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-23
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!