Receta 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
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.
Click on the links for conversions and notes. Ricotta Cookies Save Print These soft ricotta cookies have a bit of a bite from the poppy seeds All Rights Reserved: Adapted from The Cookie Jar page 97 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 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 3.5.3226
Inspiration published on Lavender and Lime October 20:
2014 – Candied ClemenGold Rusks
2011 – Cindy’s Crayfish Curry
2010 – Green Peppercorn Sauce
Dave and I are overseas in the United Kingdom. We will be back at work on the 23rd of October. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
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