finding this handwritten recipe from her mother, Rosemary, from Schenectady, New
York gave it a shot and her family and friends have
since enjoyed these cookies which she won first place for at a local Little
Makes: 4 dozen
Time: 11 min
- 4 cups all-purpose
- 1 teaspoon baking
- 1 teaspoon salt
- 2 cups granulated
- 1 pound whole
milk ricotta cheese
- 1 stick butter-flavored
- 2 teaspoons almond
- 1 cup chopped
- 1 cup confectioners'
- 3 teaspoons water
- 1/4 cup sliced
almonds for garnish
What To Do:
oven to 350 degrees F. Coat baking sheets with cooking spray.
- In a
large bowl, sift together flour, baking soda, and salt; set aside.
another large bowl, with an electric mixer, beat together eggs, sugar,
ricotta cheese, shortening, and 1 teaspoon almond extract, until smooth.
Alternately add flour mixture and chopped almonds to ricotta mixture, and
beat until well blended. Drop mixture by tablespoonfuls onto prepared
- Bake 11
to 13 minutes, or until the bottoms of the cookies are golden. Remove to a
wire rack and let cool completely before frosting.
in a medium bowl, combine confectioners' sugar, remaining almond extract,
and water; mix well until smooth. Drizzle cooled cookies with frosting and
sprinkle with sliced almonds.
Read more at http://www.mrfood.com/Cookie-Recipes/Ricotta-Almond-Cookies#1kxOXaZM0I5RqCtS.99