Ricotta Cookies w Cream Cheese Icing
- 1/2 cup unsalted butter, softened
- 1 cup ganulated sugar
- 1 eggs
- 1 cup ricotta cheese
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1-1/2 cups icing sugar
- 1/2 tsp tsp vanilla
Preparation time 10mins
Cooking time 25mins
Adapted from canadianliving.com
In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.
In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
Drop by generous 1 tbsp (15 mL) onto parchment paper–lined rimless baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Transfer to racks and let cool.
Icing: In bowl, beat cream cheese with butter. Beat in icing sugar until creamy; beat in vanilla. Divide into thirds; tint each desired pastel colour. Spread over tops of cookies. Refrigerate until icing is firm, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)