So you bought a giant tub of ricotta on sale to make some stuffed shells or lasagna and now you have some in the fridge that you don't know what to do with? How abut baking with it?! Forget the pasta and whip up some butter and eggs instead and you've got yourself a nice treat for tomorrow's coffee break at work!! And let's face it, sometimes coffee break is the best part of the work day
Cherry Topped Ricotta Cookies
Makes 3-4 dozen cookies, depending on the size of scooper used
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) butter at room temperature
3/4 cups granulated sugar
2 teaspoons vanilla
8 oz ricotta
3-4 dozen maraschino cherry halves (for the holidays, I like a combo of cherry & green)
1. In a medium bowl, whisk together flour, baking powder, baking soda and salt
2. In a large bowl, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes
3. Beat in eggs, vanilla and ricotta until well combined.
4. Add in flour mixture until well combined but do not overmix. Refrigerate for a minimum of one hour but up to overnight.
5. Heat oven to 350 degrees.
6. With a medium ice cream scooper or two spoons, shape into round balls.
7. Press in half a maraschino cherries
8. Bake in 350 degree F oven for 12-15 minutes or until bottoms are lightly brown.
If you do not like cherries, you could use an almond or even small chocolate diskette. If you prefer to not add a topping, you could skip one all together and just glaze with a simple glaze of powdered sugar and a few tablespoons of mik.
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