Ricotta Cheese Thins
These ricotta cheese cookies are thin and lightly browned on the edges, while remaining soft and chewy on the inside.
Ingredients
- 10 tbsps unsalted butter at room temperature
- 1 cup sugar
- 1 1/2 tsp almond, vanilla or citrus extract
- 1/2 cup whole milk ricotta cheese, well drained
- 1 cup flour
- 1/2 tsp salt
- 1/4 tsp baking soda
Directions
- Preheat oven at 350F
- Cream the butter and sugar until the butter is light colored and fluffy in texture. Add the extract and beat in the ricotta cheese until the mixture is well blended. Sift the flour, salt and baking soda separately, then add to butter mixture and work to combine well.
- Drop by tablespoons onto parchment lined baking sheets and space them a couple of inches apart. Bake for about 12 minutes or until the edges begin to brown. Cool on baking sheets then transfer to cooling racks.
Comments
No comments on this recipe.