This traditional Nth. Italian recipe of Ricotta Cookies is an Easter favorite and a personal favorite of mine.
Ricotta is one of my all time favorite foods so it’s easy to say that I love Ricotta, and in these cookies there is no exception to that rule.
The ricotta makes these cookies deliciously light in texture to taste, even with the richness of the butter. Try them for yourself and serve them up at your next Easter celebration or special occasion. They will soon become one of your favorites too.
Preheat oven to 180 degrees C, grease and paper line baking trays
Mix well together the butter, ricotta and vanilla until creamy
Then gradually adding the sugar until completely dissolved & combined well.
Slowly stir in flour, baking soda & pinch in the sea salt until blended well.
Using a teaspoon, scoop batter from bowl and drop batter on greased lined baking tray
Bake for 10 mins. Place trays on wire cooling rack, allow to cool for 5 min., then using a spatula can be placed directly onto serving dish.
Be sure to store in an air tight container so as to maintain freshness. They will keep for several weeks, and can be kept in the fridge.
0 servings