I made rachael ray’s pasta toss last week and had leftover ricotta cheese. For a week I saw that cup sitting there in the fridge and had no idea what to do with it. So, I decided to find a dessert to make that included ricotta cheese. Ricotta cheesecake? Nah, too long of a process….plus I didn’t have that much of the cheese left that I could make a whole cheesecake out of it. Then it came to me….ricotta cookies! I searched for a whole day online for a good recipe and decided to hodge podge some of the OK ones and create one that I liked. The results were a moist, cake-like, not-too-sweet cookie that I have pronounced now as one of my favorite cookies. They looked a little plain, so I added some sprinkles (leftover from Christmas) to the top. Here’s the recipe:
1/2 cup butter
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 cup ricotta cheese
2 cups flour
Preheat oven to 350 degrees.
In large bowl, cream together the butter and sugar until smooth.
Beat in egg, vanilla and ricotta cheese.
Combine flour, salt and baking soda; blend into ricotta mixture.
Drop teaspoons of dough onto ungreased cookie sheet. Top cookies with sprinkles, if desired.
Bake for 12 to 15 minutes or until the sides begin to brown.
Remove from oven, let cool and enjoy!