Italian Cookies
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
8 oz ricotta cheese
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter, softened
2 cups powdered sugar
1/4 teaspoon vanilla
1 1/2 tablespoons milk
Directions
Cream 1/2 cup butter and sugar until smooth. Beat in eggs, one at a time; stir in vanilla and ricotta cheese.
In separate bowl, combine flour, baking soda and salt; gradually stir into cheese mixture.
Drop by rounded teaspoons onto greased cookie sheets. Bake for 8-10 minutes or until edges are golden. Allow cookies to cool.
In medium bowl, cream remaining butter and powdered sugar. Beat in vanilla and milk gradually until desired consistency is reached. Frost cooled cookies.
Amanda's Analysis:
I thought these cookies were really good! The ricotta cheese blended very well into the cookie and didn't stand out at all. The cookies themselves taste more like white cake than cookies, and they aren't overly sweet. The frosting adds a nice sweetness, but I think next time I might thin the frosting out to make more of a glaze. Overall I give these cookies 5 spoons.
John's Jibba-Jabba:
I was surprised I liked these cookies as much as I did. Ricotta cheese in a cookie did not sound appetizing at all. The cheese blended well although there was a small aftertaste that was cheesy and not something I find appetizing. They were also kind of boring and could have used some nuts or chocolate bits. I give these cookies 4 spoons.
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
8 oz ricotta cheese
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter, softened
2 cups powdered sugar
1/4 teaspoon vanilla
1 1/2 tablespoons milk
Directions
Cream 1/2 cup butter and sugar until smooth. Beat in eggs, one at a time; stir in vanilla and ricotta cheese.
In separate bowl, combine flour, baking soda and salt; gradually stir into cheese mixture.
Drop by rounded teaspoons onto greased cookie sheets. Bake for 8-10 minutes or until edges are golden. Allow cookies to cool.
In medium bowl, cream remaining butter and powdered sugar. Beat in vanilla and milk gradually until desired consistency is reached. Frost cooled cookies.
Amanda's Analysis:
I thought these cookies were really good! The ricotta cheese blended very well into the cookie and didn't stand out at all. The cookies themselves taste more like white cake than cookies, and they aren't overly sweet. The frosting adds a nice sweetness, but I think next time I might thin the frosting out to make more of a glaze. Overall I give these cookies 5 spoons.
John's Jibba-Jabba:
I was surprised I liked these cookies as much as I did. Ricotta cheese in a cookie did not sound appetizing at all. The cheese blended well although there was a small aftertaste that was cheesy and not something I find appetizing. They were also kind of boring and could have used some nuts or chocolate bits. I give these cookies 4 spoons.
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