Tuesday, September 22, 2009
One of my favorite cookie recipes to make are the ricotta cheese cookies that we made in middle school home ec. Looking at the recipe this time, I decided to change things around a little. This didn't exactly work as I planned. The first batch pretty much melted in the oven. Ken had the idea to refrigerate the dough before baking the next batch, so we put it in the fridge and forgot about it until the next day. Conveniently, this batch came out pretty good. The cookies were a little more spread out at the edges than usual.
Original Recipe (with my variations in italics)
1/2 cup (1 stick) margarine [1/2 cup butter]
8 oz (1 cup) ricotta cheese
1 cup sugar
1/2 tsp vanilla
2 cups flour [2 cups whole wheat pastry flour]
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1. Sift together flour, salt, baking soda and baking powder in a bowl and set aside.
2. With an electric mixer, beat margarine, ricotta, sugar, eggs and vanilla until smooth.
3. Add sifted dry ingredients to ricotta mixture.
4. Beat by hand with a wooden spoon.
5. Drop by teaspoonful onto a greased cookie sheet.
6. Bake at 325* for 15 minutes.
Next time I want to try a mix of whole wheat flours and all-purpose flours. Not sure exactly what yet though. I would also like to try to sub out the sugar once I get the flour done. I also use part skim ricotta.