6 Days Til Christmas: Ricotta Cookies

Less than a week to go!

It really feels like time has sped up this month.

 

 

Today's recipe is another one for a cookie that I found in the Toronto Star.

Having eaten one (or two) earlier, I can attest that these are very good (soft in the middle with a slightly crunchy outer shell depending on how long you bake them for) and their different shape makes them a nice addition to any gift of assorted cookies.

 

 

1-2/3 cup (410 mL) ricotta cheese

2 large eggs

1 cup (250 mL) granulated sugar

1 cup (250 mL) unsalted butter, melted, cooled

1 tbsp (15 mL) pure vanilla extract

4 cups (1L) all-purpose flour

4 tsp (20 mL) baking powder

1. In large bowl using wooden spoon, mix ricotta, eggs, granulated sugar and vanilla until well-blended. Stir in butter. Gradually mix in flour and baking powder to form dough. Separate dough into 4 balls.
2. On lightly floured surface, roll each ball into 10-inch (25-cm) circle. Cut each circle into 8 triangular wedges. From the thicker, outer edge to the thinner, inner edge, roll each triangle into a mini croissant.

 

3. Place 1 inch (2.5-cm) apart on parchment-lined baking sheets. Bake in preheated 350F (180C) oven until cookies are firm and just hinting at golden, about 15 to 20 minutes. Cool 5 minutes on sheets. Transfer to wire racks to cool completely. Using fine-mesh sieve, dust with icing sugar.
Store in airtight container at room temperature up to 1 week or freeze up to 1 month.