Ricotta Egg Biscuits

Photo by Margie K.
Adapted from justapinch.com

PREP TIME

--

minutes

TOTAL TIME

75

minutes

SERVINGS

40

cookies

PREP TIME

--

minutes

TOTAL TIME

75

minutes

SERVINGS

40

servings

Adapted from justapinch.com

Ingredients

  • 1/2

    pound butter, softened (equals 2 sticks)

  • 2

    eggs

  • 4

    cups flour

  • 2

    teaspoons vanilla extract

  • 2

    cups sugar

  • 1

    pound ricotta cheese

  • 1

    teaspoons baking soda

  • 1

    teaspoon baking powder

Directions

Cream butter and sugar. Mix until creamy. Add eggs, one at a time, mixing well after each addition. Add ricotta cheese and extract. Mix well. Add flour, baking soda and baking power gradually. After well incorporated, refrigerate the dough about 30 minutes, covered so as not to dry out. Drop by rounded teaspoons or roll into small balls onto an ungreased parchment paper lined cookie sheet. Bake at 350 degrees for 12-15 minutes. Cool on a wire rack. For the icing: 1 and 1/2 cups (one and one half cups) of confectioner's sugar, 3-4 tablespoons of milk, teaspoon of vanilla or other extract (you could also add food coloring if you wanted colored icing). Ice cookies and top with colored sprinkles.

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