ricotta cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Ingredients1 cup greek yogurt (plain)1 cups white sugar1 cup stevia2 eggs16 ounces ricotta cheese2 teaspoons vanilla extract4 cups all-purpose flour (I used gluten free all purpose)1 teaspoon baking powder1 teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.
Serving Size: makes approx 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user CHERYLLUNDBERG.
In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.
Serving Size: makes approx 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user CHERYLLUNDBERG.
Nutritional Info Amount Per Serving
- Calories: 89.1
- Total Fat: 0.4 g
- Cholesterol: 12.6 mg
- Sodium: 66.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 0.5 g
- Protein: 2.8 g
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