{"id":2701,"date":"2023-06-02T20:35:44","date_gmt":"2023-06-02T20:35:44","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2701"},"modified":"2024-02-16T02:01:45","modified_gmt":"2024-02-16T02:01:45","slug":"ricotta-cookies","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/ricotta-cookies\/","title":{"rendered":"Ricotta Cookies"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Stephanie Knewasser<\/h4>\n\n\n

Beat:<\/p>\n

2 c sugar<\/strong><\/em><\/p>\n

1 c Crisco<\/strong><\/em><\/p>\n

Beat on high for 5 minutes.<\/p>\n

Add:<\/p>\n

2 tsp vanilla<\/strong><\/em><\/p>\n

2 eggs<\/strong><\/em><\/p>\n

15 oz ricotta<\/strong><\/em>\u00a0(part skim is fine)<\/p>\n

If ricotta is watery, it’ll make soggy cookies.<\/p>\n

Drain liquid & if dough is still too wet, add some flour.<\/p>\n

Add:<\/p>\n

4 1\/2 c flour<\/strong><\/em><\/p>\n

2 Tbsp baking powder<\/strong><\/em><\/p>\n

1 tsp salt<\/strong><\/em><\/p>\n

Refrigerate dough until easy enough to handle, overnight is OK.<\/p>\n

Or wrap in plastic wrap & freeze an hour or so.<\/p>\n

When easy enough to handle, roll into balls.<\/p>\n

Put back in fridge if gets sticky again.<\/p>\n

Put on baking stone or cookie sheets.<\/p>\n

Bake @ 350 for 12-14 minutes<\/p>\n

The bottoms will brown, tops stay white.<\/p>\n

Cool.<\/p>\n

Icing:<\/h4>\n

confectioner sugar & water<\/strong><\/em>– not runny.<\/p>\n

Optional: top with sprinkles<\/p>\n

NOTES<\/p>\n