These soft ricotta cookies are soft in texture with a bit of a bite from the poppy seeds. Use any citrus fruit you have to hand.
Head straight on to the Recipe For Soft Ricotta Cookies ♥
I have piles of paperwork on my desk waiting for my attention. I used to have an in tray but when that got too full I moved it off my desk. It has really been a case of out of sight, out of mind. I collect recipes I want to try, pamphlets from all sorts of places as well as information on cities we are going to visit. I have a semblance of a filing system which does not always work. A few months back I was expecting a visit from an out-of-town supplier. Given that I knew I was having a business meeting I cleaned up my desk. I sorted out things that could be thrown out and created a folder for papers that belong together. I also consolidated all my small pieces of paper with handwritten notes.
Today’s inspiration ♥ Recipe For Soft Ricotta Cookies ♥ can be found on Lavender and Lime Share on X
I am much better at clearing out my fridge. Often with recipe testing you use only some of an ingredient. I find this happens often with cream which I turn into butter, and buttermilk. I freeze my buttermilk to use at a later stage. When I made the Ricotta Hotcakes I had half a tub of the cheese left over. This is an expensive item and I did not want it to got to waste. I paged through my copy of The Cookie Jar and found a recipe for Ricotta Cookies. I decided to use the recipe as a base to use up ingredients I had to hand. Basically I tidied up and ended up with beautiful soft cookies that lasted Dave and I the weekend.
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Ricotta Cookies
Ingredients
- 90 g flour
- 1.25 mls baking powder
- 0.625 mls fine salt
- 0.625 mls ground cardamom
- 7.5 mls poppy seeds
- 82 g fructose
- Finely grated zest of 1 lemon
- 25 g softened butter
- 1 egg, lightly beaten
- 1.25 mls vanilla purée
- 100 g ricotta cheese
Method
- Preheat the oven to 170° Celsius
- Place the flour, baking powder, salt, cardamom and poppy seeds into a mixing bowl
- Use a whisk and stir to combine the ingredients
- Place the fructose and zest into a stand mixing bowl and use the paddle beater on a low speed to mix
- Once you can smell the lemon, add the butter and beat until light and fluffy
- Continue beating while you slowly add the egg
- Once mixed in add the vanilla and ricotta and beat until a sticky dough forms
- Use a tablespoon measure and drop the dough onto a lined baking tray
- Bake for 12 minutes and remove the baking tray from the oven
- Leave the cookies on the baking tray for 5 minutes before transferring to a wire rack to cool completely
Inspiration published on Lavender and Lime October 20:
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- 2014 – Candied ClemenGold Rusks
- 2011 – Cindy’s Crayfish Curry
- 2010 – Green Peppercorn Sauce
Like the sound of these!
They were really good!
These biscuits look very unusual, Tandy. I love cheese and biscuits so I am keeping this one.
These are really sweet and great for a tea time treat 🙂
I have had ricotta cookies at one of my friend’s place, but haven’t tried them yet. Your recipe is a nice reminder. I am sure they taste good.
They were very good indeed 🙂
I clean out my fridge much better too, love ricotta in baked goods, lovely cookies.
This is then the perfect recipe for you xx
These cookies sound very interesting. They look like a scone. I might have to make some next time I get ricotta (which I tend to buy in a huge tub).
I wish we could get it in bulk here as I have a new recipe I want to try 🙂
i love the texture of poppy seeds! and i feel you on those random leftovers in the fridge after finishing a recipe. definitely didn’t find a tiny nub of months-old, super bendy (but surprisingly not moldy) cream cheese in my fridge (;
Sometimes the left overs are overwhelming!
These are such pretty cookies! So intrigued by the ingredients, I will have to try these really soon 🙂
Let me know if you do, and thanks for the visit 🙂