Ricotta Cookies

Name: Ricotta Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 60-66 cookies
Ingredients: 2 cups sugar; 1 cup margarine, softened; 3 eggs; 2 teaspoons vanilla; 4 cups flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 (15 ounce) carton ricotta cheese (about 2 cups); 1 (3 ounce) package cream cheese, softened; 1/2 cup margarine or 1/2 cup butter; 1 teaspoon vanilla; 1 cup sifted powdered sugar; ground nutmeg

(2)

Recipe by LAURIE

A "little" sweet, cake like cookie with frosting. Different with the ricotta cheese but you will like them I'm sure of it!

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READY IN: 27mins

YIELD: 60-66 cookies

UNITS: US

INGREDIENTS

Nutrition

2

cups sugar
1

cup margarine, softened
3

eggs
2

teaspoons vanilla
4

cups flour
1

teaspoon baking soda
1

teaspoon salt
1

(15 ounce) carton ricotta cheese (about 2 cups)
1

(3 ounce) package cream cheese, softened
¹⁄₂

cup margarine or 1/2 cup butter
1

teaspoon vanilla
1

cup sifted powdered sugar
ground nutmeg

DIRECTIONS

Preheat oven to 350°F.
Beat sugar and 1 cup margarine in large bowl on medium speed til combined.
Add eggs and 2 tsp vanilla beat til creamy.
Add half the flour, baking soda and salt.
Beat till well blended.
Stir in the reaming flour and ricotta cheese.
Drop by rounded tablespoons 2 inches apart on ungreased cookie sheet.
Bake at 350°F about 12 minutes, until BOTTOMS are browned (TOPS SHOULD NOT BROWN!).
Transfer to rack to cool.
Beat cream cheese, 1/2 cup butter and 1 tsp vanilla til fluffy.
Gradually add the powdered sugar, mixing well.
Spread on cooled cookie.
Sprinkle with nutmeg.
Store frosted cookies covered in the refrigerator.