CHOCOLATE RICOTTA COOKIES are absolutely delicious. You make them in a very similar way to the traditional Ricotta Cookies – just adding some different ingredients. They are a lovely compliment to each other. I always make both as I can’t ever decide which I like better!
CHOCOLATE RICOTTA COOKIES
Makes: about 3 1/2 dozen
Prep: about 20 minutes
Bake: 20-25 minutes
1 Stick Butter – softened
1 1/2 C. Sugar
2 1/2 C. Flour
3 Tbsp. Cocoa powder
1 Tsp. Baking Powder
1 1/4 C. Whole Milk Ricotta
1 Tsp. Almond Extract
2 C. Powdered Sugar for glaze
1 Tsp. Almond Extract for glaze
About 4 Tbsp. milk for glaze– use more or less depending on the consistency you like
Cream butter and sugar in a mixer.
Mix the flour, cocoa powder, baking powder, and salt together in another bowl.
(For more photos – see the post on Ricotta Cookies.)
Add Eggs, Ricotta, and almond extract to the butter and sugar mixture. Mix together.
Add the four mixture to the mixer and gently mix in until it just comes together.
Line your baking sheets with parchment paper.
Drop the batter by the tablespoonful or two onto the paper lined sheet.
Bake at 350 degrees for about 20-25 minutes.
Cool the cookies before glazing.
For the glaze: Mix together the almond extract, milk, and powdered sugar and drizzle onto the cookies or cover the tops completely. You might use more milk or less – add gradually and see how it comes together and how thick you want it. You can add colored sprinkles if you like.
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography