About this recipe:These cookies are super-moist, this is because ricotta is added to the batter. The cookies are then frosted with a vanilla icing. They are delicious with a cuppa, for dessert or on their own.
115g unsalted butter, softened
200g caster sugar
1 teaspoon vanilla extract
225g ricotta cheese
250g plain flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
30g unsalted butter, softened
240g icing sugar
1/4 teaspoon vanilla extract
1 1/2 tablespoons milk
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Method Prep:30min › Cook:10min › Ready in:40min
Preheat oven to 180 C / Gas 4. Grease baking trays.
In a medium bowl, cream together 115g butter and caster sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese.
Combine the flour, bicarbonate of soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 5cm apart onto the prepared baking trays.
Bake for 8 to 10 minutes in the preheated oven or until edges are golden. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl, cream together the remaining butter and icing sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.
Used this recipe to finish off half a tub of ricotta left over from a previous pasta dish. I halved the recipe and the cookies turned out fine. I thought the icing was a step too far so I left it off. One tip however - don't store these in a container. They will become too soft and sticky. They're best left out in the air, where they will soon be gobbled up. - 12 Jan 2017