Almond cookies are often crisp and crunchy, but these soft almond cookies are made with ricotta cheese, giving them a cakey texture.
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1 cup sugar
1/2 cup Land O Lakes® Butter, softened
3/4 cup whole milk ricotta cheese
1 large Land O Lakes® Egg
1 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 tablespoons milk
Maraschino cherry slices or decorator sprinkles
Heat oven to 350°F.
Combine sugar and butter in bowl; beat at medium speed until creamy. Add ricotta cheese, egg and 1 teaspoon almond extract; continue beating until well mixed. Add flour, baking powder and salt gradually, beating at low speed after each addition.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned. Cool on cookie sheets 2 minutes; remove to cooling racks.
Combine powdered sugar, 1/4 teaspoon almond extract and enough milk for desired glazing consistency in bowl. Spoon 1/2 teaspoon glaze over cooled cookies; decorate with cherries or sprinkles as desired. Store in tightly covered container.
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Excellent cookies!! My only complaint with the recipe is that the cookies spread a lot on the pan. The texture and taste was good enough that I tried the recipe again just a few days later. This time, I put the batter in a mini muffin pan and baked 12 minutes. Let me tell you this was DELICIOUS. They got crispy on the edges touching the pan but the inside and top were cloud-like. Thanks for the recipe! It’s a winner!!
I put the batter in a mini muffin pan
Thank you for the response. If i try something other than ricotta I will let you know. I am going to the store and buying the ricotta!! Thanks again
I was looking for a soft cookie for my picky husband thought I would give this a try. The reviews are good. Just one question, is there anything you can use in place of the Ricotta cheese. Thank you
Hi Sharon, we haven't tested with any replacements for ricotta, so unfortunately we can't say if any substitutions would work for sure. You could try with cream cheese if you'd like, they may not turn out exactly the same though. If you do try, please let us know how they turn out! Happy baking!
I made this cookies for Christmas this year, in place of my usual almond cookies. They were a bit hit with all. Very nice texture and flavor. Will definitely make these again.
I make a lot of types of cookies and this is the best cookie I have ever made or tasted! I made these last Christmas and was going to give these as gifts but my husband ate them all, and he is not a sweet tooth type person! I made a second batch and it still wasn't enough as they got eaten. I ended up making three batches and everybody was fighting over them! LOL! This cookie is delicious.
moist, and soft. The ricotta cheese is the secret ingredient that puts them over the top out of this world. I topped mine with cut up maraschino cherries and it complimented the almond flavor well.
A new Christmas cookie staple that I'll make every year now!