I had never used ricotta cheese in cookies before and would not have thought about using this cheese in this way, but I was very satisfied by my discovery...
Those Italian-style "Ricotta Cookies" are very different to the American or English ones we know as they are very soft and moist. The ricotta gives them a smooth and fluffy texture that could be described as heavenly! Their taste is delicat and original; aromas of nutmeg and lemon are seldom mixed together, although they blend perfectly. And the frosting confers them an added tinge of lemon that is not unpleasant at all...
Their yummiliciousness is just not comparableto any cookie I have eaten so far. Those cookies are unique little jewels that are packed with aromas waiting to explode like firewoks in your mouth. "Ricotta Cookies" are fresh and spicy, light and dreamlike... I call them "angel cookies"!
Believe me, those pretty and delicious little cookies will be a hit with everyone!!!
The recipe was taken from www.cookingvillage.com and rearranged by myself after having googled around the net...
125g (1/2 Cup) Unsalted butter
220g (1 Cup) Castor sugar
1 Lemon, zested and pressed
1 Egg (~50g), beaten
250g (1/2 lb) Ricotta cheese
300g (2 Cups) Plain white flour
1 Tsp Baking powder
3/4 Tsp Baking soda
1/4 Tsp Ground nutmeg
A pinch of salt
240g (1 1/2 Cup) Powder sugar (icing or confectioner's sugar)
3 Tbs Milk (and more if needed)
A few drops of lemon extract
Coloured candy sprinkles
1. Preheat the oven to 180°C (350°F).
2. Mix the flour, baking soda, baking powder, nutmeg and salt together.
3. Cream the butter and sugar together.
4. Add the lemon zest and juice, mix well with the help of a whisk.
5. Add the egg and beat well again.
6. Add the ricotta cheeese and beat until well blended, about 1 minute.
7. Slowly incorporate the dry ingredients, mixing only until blended.
8. Drop rounded teaspoonsful on a paper baking sheet.
9. Bake for 12-14 minutes in the middle of the oven.
10. Cool on wire rack.
11. Mix together the powder sugar, milk and lemon extract in order to obtain a brushable frosting.
12. Brush each cookie with the mixture and top with the colour candy sprinkles.
13. Leave the cookies on a wire rack until the frosting has set.
The ricotta cookies should be pale white and golden underneath, so don't overbake them!
Instead of brushing them with frosting, you can just simply sprinkle the cookies with powder sugar.
Those cookies are absolutely perfect when eaten with a good cup of coffee or tea.
(Ricotta -Pic by www.cmlarioorientale.it)