Total Time: 50 min
Prep Time: 10 min
Cook Time: 40 min
This Easter ricotta cookie recipe is delicious. Have fun with it. As you can see from the picture, I added white chocolate in the middle of some of the cookies. With others, I rolled in sugar crystals or just sprinkled the sugar on top of the cookie. Set some out for the Easter bunny.
- ½ cup Tillamook butter- softened
- ¼ cup Frigo ricotta
- 1 tsp McCormick vanilla extract
- 1 cup C&H pure cane granulated white sugar
- 1 Wilcox egg
- 2 cups Gold Medal flour
- ½ tsp Arm & Hammer baking soda
- ½ tsp Morton iodized salt
- Food coloring
- India Tree sparking sugar
Preheat oven to 350 degrees.
Blend butter with ricotta until creamy. Add vanilla, then sugar gradually, beating until blended. Finally add the egg.
Mix all the dry ingredients left together. Slowly mix the dry ingredients with the wet, until well blended. Mix food coloring into the mixture until your color is achieved, if desired. Add chocolate disks, roll cookie in sugar, or just sprinkle the top of the cookie.
Place cookie onto a lightly greased cookie sheet.
Cook for 10 minutes, or until golden brown. Makes 30-36 cookies.
More about Easter Ricotta Cookies
Easter and Passover are very similar. In the Christian world, Easter includes sunrise services and decorating Easter eggs. Decorating eggs is a symbol of the empty tomb. The Easter lily is the symbol of the resurrection.