This recipe makes small, half-dollar-sized cookies. To me, using cheaper butter that has
artificial flavoring
lends these cookies an almond taste. Others disagree, but still like them. This recipe was
largely taken from
AllRecipes.
Makes about 1½ soup bowl of cookies.
upon a wood table rests 3 eggs, 2 measuring cups with flour and milk, and a whisk attachment
Ingredients
½ stick of butter (2 oz.)
7 tbsp. granulated sugar
1 small egg
¼ lb. (~½ cup) ricotta cheese, mixed in the container before using
1 cup flour
¼ tsp. baking powder
¼ tsp. baking soda
Instructions
Preheat oven 350°F
In medium bowl, cream:
½ stick butter (2 oz.)
7 tbsp. sugar
1 small egg
¼ lb. (~½ cup) ricotta cheese, mixed
Then, slowly mix in:
1 cup flour
¼ tsp each baking powder and soda
Roll into teaspoon-sized balls
Bake 8‒10 min on a baking sheet (ungreased is fine)
Notes
They don't expand much, pack ¼‒½ inch apart
Done when just beginning to brown on top
Unstick immediately
Doesn't work well microwaved
Bakes fine if made into a large, ½ inch high sheet, and baked
