Ricotta Cookies (Recipe)

Ingredients

Cookies:

2 cups granulated sugar

1 cup margarine or butter, softened

3 eggs

2 teaspoons vanilla

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 15-ounces carton ricotta cheese (2 cups)

Frosting:

1 3-ounce package cream cheese, softened

1/2 cup margarine or butter

1 teaspoon vanilla

1 cup sifted powdered sugar

Ground nutmeg (optional)

Steps

1. Preheat the oven 350°.

2. To make the cookies: In a large mixing bowl, beat the granulated sugar and the 1 cup margarine or butter with an electric mixer on medium to high speed until combined.

3. Add the eggs and the 2 teaspoons vanilla; beat until creamy.  Add half of the flour, the baking soda and salt; beat until well blended.  Stir in the remaining flour and the ricotta cheese.

4. Drop the dough by rounded tablespoons, 2 inches apart, onto an ungreased cookie sheet.

5. Bake in the 350° oven about 12 minutes or until the bottoms of the cookies are browned.  The cookie tops should not brown.  Transfer the cookies to wire racks to cool.

6. To make the frosting: Beat together the cream cheese, the 1/2 cup margarine or butter and the 1 teaspoon vanilla until light and fluffy.  Gradually add the powdered sugar; mix well.  Spread the frosting on the cooled cookies.  If desired, sprinkle with ground nutmeg.  Store the frosted cookies, covered, in the refrigerator.

Tips:

Unless you have refrigerator space for several plates of single-layered, frosted cookies, refrigerate the cookies unfrosted and frost them just before serving.  Store the unused frosting in a covered container in the refrigerator.  For freeze storage, freeze the frosted cookies in a single layer, then package them in layered stacks, if desired.  Separate the layers immediately after removing the cookies from the freezer and thaw the cookies in a single layer.

Ricotta cheese is a fresh, moist, white cheese with a very mild, semisweet flavor and a soft, slightly grainy texture.  It is made from whey-the thin, watery liquid formed when milk is coagulated to make other cheeses.  Whole or skin milk is sometimes added.

Making cookies of equal size requires scooping equal amounts of dough.  Use a rounded tablespoonful for each one.