Recipe For Soft Ricotta Cookies

These ricotta cookies are soft in texture with a bit of a bite from the poppy seeds. Use any citrus fruit you have to hand.
Ricotta Cookies
Ricotta Cookies
Head straight on to the Recipe For 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 Ricotta Cookies ♥ can be found on Lavender and Lime Click To Tweet

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.

Ricotta Cookies

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5.0 from 1 reviews
Ricotta Cookies
 
These soft ricotta cookies have a bit of a bite from the poppy seeds
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Ingredients
  • 90g flour
  • 1.25mls baking powder
  • 0.625mls fine salt
  • 0.625mls ground cardamom
  • 7.5mls poppy seeds
  • 82g fructose
  • Finely grated zest of 1 lemon
  • 25g softened butter
  • 1 egg, lightly beaten
  • 1.25mls vanilla purée
  • 100g ricotta cheese
Method
  1. Preheat the oven to 170° Celsius
  2. Place the flour, baking powder, salt, cardamom and poppy seeds into a mixing bowl
  3. Use a whisk and stir to combine the ingredients
  4. Place the fructose and zest into a stand mixing bowl and use the paddle beater on a low speed to mix
  5. Once you can smell the lemon, add the butter and beat until light and fluffy
  6. Continue beating while you slowly add the egg
  7. Once mixed in add the vanilla and ricotta and beat until a sticky dough forms
  8. Use a tablespoon measure and drop the dough onto a lined baking tray
  9. Bake for 12 minutes and remove the baking tray from the oven
  10. 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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14 thoughts on “Recipe For Soft Ricotta Cookies

  1. 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 (;

  2. These biscuits look very unusual, Tandy. I love cheese and biscuits so I am keeping this one.

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