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    You are in: Home / Baking / Ricotta Cheese Cookies Recipe
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    Ricotta Cheese Cookies

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 02, 2008

      These are so delicious and fluffy! They even taste great without the frosting, but my little cousins sure had a blast frosting and decorating them.

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    • on March 29, 2007

      This was my first time making Ricotta Cheese Cookies and I thought it was great! I also made the glaze as the previos reviewer suggested. These cookies have the right kind of sweetness and are perfect for any occasion! When I made this, I thought the cookie dough was a bit dry so I added about 2 TBSP of water to help smooth it out a little bit more. Also I used 3 1/2 cups of flour instead and 1 3/4 cup of sugar. I will definately make these again the next time I have extra Ricotta on hand.

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    • on November 29, 2006

      My mom makes a recipe similar to this. We tried this one b/c it didn't contain eggs (DD is allergic) and b/c you use baking soda instead of baking powder. My mom wanted to see how these compared to her recipe. We did add some extracts (almond to the dough and orange to the frosting). They tasted pretty good and almost as good as my moms (hence the 4 stars). Loved it and if I'm out of eggs (or my egg replacer) and baking powder when I go to make these cookies, I'll definately make your recipe instead. Oh, these cookies (and mine too) taste best COLD. I threw the batch in a plastic bag and kept them in the freezer (yeah, they didn't last long...hehehe). They are awesome that way! BTW, my mom got 70+ cookies from this recipe. She used a teaspoon to form them. They were the perfect size.

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    • on November 18, 2006

      I had some extra ricotta cheese in the refrigerator and never thought I would use it to make cookies, but they are delish! I added a splash of orang juice to the frosting for an extra zing, and they are tasty!

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    • on March 07, 2006

      These cookies are fabulous! I have made them three times and been inundated with recipe requests each time. 2 notes: 1) I tried the glaze recipe here but it's a pain to spread on the cookies and hardens fast. You have to keep reheating and adding milk to thin. Try this: 2 T melted butter, 1 T plus 1 tsp hot water, 1 tsp vanilla or almond extract, 1 cup pwd. sugar. Use a Pyrex 1 cup measure to melt the butter and mix the glaze, then drizzle over the cookies. Much faster and easier. It took 2 batches of glaze to cover all of the cookies. You can also "theme" them by adding a couple of drops of food color and "coordinating" sprinkles. For example, for Christmas I used green glaze and red sprinkles. 2) The recipe says it makes 3-4 dozen cookies. Using the Pampered Chef 1 T scoop, the yield was 7 1/2 dozen. You will love these cookies... It's especially nice that there are no eggs, since my kids like to pick at the dough (who doesn't?).

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    • on December 22, 2004

      I thought that this was very good. Chewy moist and just the right amount of sweet. I also thought that they were easy to make! Thanks for sharing~

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    • on March 22, 2004

      These cookies are really odd. They taste really good, and they are soft and chewy, and just the right amount of sweet. Are they really supposed to not have eggs? I also could have used some guidance on how much milk to use in the frosting, because I made it way too thin.

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    Nutritional Facts for Ricotta Cheese Cookies

    Serving Size: 1 (1714 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 174.1
     
    Calories from Fat 61
    35%
    Total Fat 6.8 g
    10%
    Saturated Fat 4.2 g
    21%
    Cholesterol 19.8 mg
    6%
    Sodium 146.5 mg
    6%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 0.3 g
    1%
    Sugars 14.4 g
    57%
    Protein 2.8 g
    5%

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