As
with many recipes posted here, this one for Ricotta Biscuits came out of the
desire to make something before something in the refrigerator went bad. This
time around it was half a container of ricotta cheese that remained after attempting
to cobble together a lasagna from other leftovers. I didn’t want to make
another lasagna, so it was between a quiche and something cookie-like. Cookies
are better for snacking on, so the hunt was on for a cookie recipe that
incorporated ricotta cheese. I found several recipes that sounded heavenly, so
tried to mix a few, and the result was something more akin to tea biscuits or
scones. They still made wonderful bite-sized snacks (it was quite easy to scarf
down three or four of them without even thinking), so the mission was still
accomplished!
Ingredients
1 cup butter (or ¼ cup applesauce, ¾ cup canola oil)
1 cup granulated sugar
1 cup brown sugar1 cup granulated sugar
2 eggs
16 oz. ricotta cheese (I had low-fat on hand)
2 TSP vanilla extract
2 cups all-purpose flour
2 cups fine-ground whole wheat flour
1 TSP baking powder
1 TSP baking soda
Preheat the oven to 350°F and grease a cookie sheet. In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time. Stir in ricotta cheese and vanilla. In a separate bowl, combine the dry ingredients, then stir into the wet mixture. Drop by rounded spoonfuls onto the cookie sheet. Bake 8-10 minutes until the edges start to brown.
Preheat the oven to 350°F and grease a cookie sheet. In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time. Stir in ricotta cheese and vanilla. In a separate bowl, combine the dry ingredients, then stir into the wet mixture. Drop by rounded spoonfuls onto the cookie sheet. Bake 8-10 minutes until the edges start to brown.
~Karla
