Ricotta Cookies w Cream Cheese Icing

Ricotta Cookies w Cream Cheese Icing
Adapted from canadianliving.com
Ricotta Cookies w Cream Cheese Icing

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

36

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

36

servings

Adapted from canadianliving.com

Ingredients

  • 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

  • Icing:

  • 1/2 cup cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 1-1/2 cups icing sugar

  • 1/2 tsp tsp vanilla

Directions

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.)

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