You Gotta Ricotta

Today I made my friend Laura’s recipe for Ricotta Cookies.  This is a very easy recipe, everything is mixed in one bowl and all you need (besides the ingredients) is a teaspoon and a measuring cup.  Well, and a mixer and oven, duh. Um, and cookie sheets and a spatula and cooling rack.  Geez, you people are picky.  Also a pot holder would be good.

The nice thing about this recipe is it is perfect for those with children with egg and nut allergies (Deb and Sue, I’m looking at you) or if you are making a cookie to take into school that will not be dangerous to the egg/nut allergy burdened children in your child’s class.

First of all, get yourself a helper.

Put all of the ingredients into the mixer, and mix with your dough attachment.  When the dough becomes a ball, you are done mixing!

Drop by teaspoonfuls onto a cookie sheet.  I also like to dip one end in colored sugar (today I used large white crystals).

Your helper may prefer to dip his in purple…

…and add chocolate chunks.

Then bake!

They are a pretty cookie with a homey, doughy flavor. 

Enjoy!

Ricotta Cheese Cookies

1 c. butter, softened

2 c. sugar

1 – 15 oz. container ricotta cheese

3 t. vanilla

1 t. salt

1 t. baking soda

4 c. flour

Mix all ingredients until they are formed into a ball.  Drop by teaspoons onto an ungreased cookie sheet.  Bake at 350 degrees or until the bottoms start to slightly brown.  Allow to cool one minute then remove from cookie sheet onto cooling rack.  Makes about 5 dozen.

I am linking up with Relatively Unique’s Cookie Exchange and Design by Gollum’s Foodie Friday!  Check out both of these sites for some great recipes!