I noticed I had 1/2 cup of ricotta left after I made the Easter pie so I thought I would whip up a batch of cookies with ricotta - they are half cookie and half cake and rather moorish!
- 50 g butter at room temperature
- 1/2 cup white sugar
- 30 g beaten egg may only need 1/2 egg!
- 1/2 cup ricotta
- 1 cup flour
- 1/2 tsp vanilla paste
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 125 g Cream Cheese original
- 25 g butter
- 11/2 cups icing sugar sifted
- 1 Tbs liquid glucose
- 1 Tbs favourite freeze dried fruit powder
Enjoy with a cup of tea or a glass of champagne - depending on the occasion!
Heat the oven to 180C
Line a baking tray with baking paper
In a stand mixer, beat together the butter and sugar for 5-6 minutes until soft and fluffy
Add the egg, ricotta and vanilla and beat until all ingredients are smoothly mixed
Add the flour, baking powder and soda and beat until well blended and homogenous
Drop tablespoonfuls of the mixture onto the prepared tray
Bake in the oven for 12-15 minutes until just golden.
Cool on wire racks
In a stand mixer, beat together the cream cheese and butter until soft
Add the icing sugar and vanilla and fruit powder and mix together to blend
Add the glucose and mix to a silky glossy mixture
Spoon the icing into a prepared icing bag or ziplock bag with the corner cut
Pipe generous dollops of icing onto each cookie.
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