Ricotta Mini Cakes

By june

Ingredients

• Glaze:
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 cup ricotta
• 1 tsp vanilla extract
• 2 cups confectioners' sugar
• 3 tbsp milk

Details

Servings 3

Preparation

Step 1

For cookies, heat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray. Whisk flour, baking powder, baking soda and salt together; set aside.
Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla; beating until combined.
On low speed, add flour mixture and beat until blended. Drop by tbsp onto prepared pans. Bake at 350 degrees for 14 minutes or until lightly browned around edges. Let cool on sheets 3 minutes, then remove to rack to cool completely.
For glaze, beat confectioners' sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze has hardened.