How To make White Chocolate Ricotta Filled Cookies
1 c Finely chopped toasted
-hazelnuts 4 oz Bittersweet chocolate,
- finely grated 2 tb Butter, for greasing pans
40 Sue gow skins, see note
2 c Ricotta cheese; room temp
1 1/3 c Finely grated white
-chocolate 1/4 c Powdered sugar, sifted
2 ts Finely minced orange peel
=orange skin only Preheat oven to 350 F. In a medium bowl, combine the hazelnuts and chocolate; mix well. Generously grease 2 heavy-gauge baking sheets with the butter. Arrange 9 to 12 sue gow skins on each baking sheet, leaving approximately 3/4-inch between each skin. Sprinkle about 21/2 teaspoon of the hazelnut-chocolate mixture on each skin. Bake 9 or 10 minutes, rotating the pans from bottom to top and back to front, until the skins are light golden brown on the edges (the chocolate will not melt). Remove from the oven and cool skins on baking racks. Prepare the remaining skins the same way and bake until done. Cool to room temperature. In a medium bowl, combine the ricotta cheese, white chocolate, sugar and orange peel; mix well. Using approximately 1 tablespoon per cookie, center the ricotta mixture on the nut-chocolate side of the skins. Top each with remaining skins, nut-chocolate side up. Serve on a large platter garnished with mint sprigs or curled orange zest. ** Note: Sue gow skins are thin, round wrappers used to make Asian dumplings, dim sum, wontons etc. If you cannot find sue gow skins, substitute square wonton wrappers, but avoid potsticker skins because they are too thick for this recipe. The San Francisco Examiner, February 9, 1994 -----
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Italian Ricotta Cookies | How to Make This Quick and Easy Recipe!!
These Italian ricotta cookies are sooooo good! I can't stress enough how easy these are to make and how lovely they taste! Plus, this Italian ricotta cookie recipe makes over 50 cookies! They definitely won't last long. These ricotta cookies are soft and almost cake-like. I hope you have a chance to make these awesome cookies! Let me know in the comments what extract you used to flavor yours.
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Ingredients:
1 cup butter, softened
2 cups sugar
15 oz ricotta cheese
2 eggs
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking soda
1 tsp baking powder
4 1/2 cups all purpose flour
Glaze:
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 - 4 tbsp milk or heavy cream
nonpareils (sprinkles)
Directions: Beat the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well between each addition. Add in the ricotta cheese, vanilla and almond extract and beat until smooth.
Mix in the baking powder and baking soda. Add in the flour and mix until combined. Refrigerate the dough for 1 hour.
Using a cookie scooper, form cookies into balls. Onto a parchment lined baking sheet, place the cookies in the oven for 8-10 minutes at 350 degrees. Just until the edges are a very light brown.
Allow cookies to cool on the cookie sheet for 1 minute then transfer to a cooling rack.
Make the glaze: Combine all of the glaze ingredients and mix until smooth. After the cookies have cooled, you can either dip the tops of each cookie in the glaze or spoon on the glaze. Sprinkle on the nonpareils before the glaze hardens.
Cookies can be stored uncovered at room temp or in the fridge for up to 4 days.
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Ricotta Cookies Recipe - Laura Vitale - Laura in the Kitchen Episode 706
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My Grandma’s Ricotta Cookies are the Joy of My Life
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My Italian Grandma’s Ricotta cookies recipe has a bit of a story attached to them.
My birthday is 2 days after Christmas and every year growing up, my family would travel up to Albany to visit my grandma (on my Dad’s side) to celebrate my birthday. When we’d arrive, we were always greeted with Rigatoni and Meatballs and these amazing ricotta cookies. When she passed, all she left in terms of a recipe was this list of ingredients, no directions. For years mom would try to make them but they never turned out the same. So over the past few years, my brother has been trying to reverse engineer the cookies to taste just like grandma used to make. Below is the recipe we found tasted just like grandma’s.
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