Total Time: 50 min
Prep Time: 10 min
Cook Time: 40 min
Now I know why there were always cookies at my husbands Nona’s house. Ricotta cookies are so easy to make and taste a thousand times better than store bought cookies. The ricotta in the recipe makes the cookie light and moist. Super duper yummy.
- 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
Blend butter with ricotta until creamy. Add vanilla, and then add sugar gradually, beating until blended. Finally add the egg.
Mix all the dry ingredients together. Slowly mix the dry ingredients with the wet, until well blended. Drop by tablespoon onto a lightly greased cookie sheet.
Bake at 350 degrees for 10 minutes. Makes 30-36 cookies.
More about Ricotta Cookies
Ricotta is made from sheep, cow, goat or Italian water buffalo milk that is left over after the production of cheese. The process of making ricotta changes the proteins which make it possible for people with milk allergies to eat it. Ricotta is highly perishable. It’s color is creamy white, with a slightly sweet taste. Ricotta looks similar to cottage cheese.