Following on to a ChefSteps Facebook post yesterday, this is my mom's recipe for ricotta cookies. She makes two batches a year for me, for Christmas and for my birthday in April. I had a former boss refer to these as 'little pillows of love'.
Pre-heat oven to 350°F (recipe card says "350°-375°", which isn't super helpful)
1/2 C oleo (softened)
1/2 lb ricotta
1 C sugar
1 egg
2 C flour
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
Wet team:
Cream together the margarine, ricotta, sugar, egg, and vanilla.
Dry team:
In a separate bowl, combine the flour, baking powder, and salt. Mix thoroughly.
Slowly incorporate the dry ingredients into the wet, mixing as you go to create a smooth and uniform texture. If the mixture seems a little dry, add some milk.
Once fully mixed, dollop out teaspoon-sized cookies onto a baking sheet. If they're too thick, they won't cook fully before the bottom burns.
Bake 8-12 minutes. The bottoms should be slightly brown, and the tops will still seem sort of wet and sticky/soft. They will set as they cool.
I've never gotten around to converting this to a baker's recipe using weight, so if any bakers out there have intuition that guides them astray from what I've written, please follow your instinct. I have no pride of authorship here.
These cookies bring me oodles of joy every year. I hope you try them and like them.
