I don’t know about you but I have a bit of a recipe obsession. You can clearly see this by viewing my floor-to-ceiling shelf of cook books. you can also see this if you happen to find my giant binder stuffed to the gills with recipes that I’ve torn out of magazines. Lately I said to myself: “Self, you should really start cooking more of these torn-out recipes so I can discard them as not-worthy of making again or transpose them to the internet and discard the torn-out page”.
And so, that is how I decided to make these sweet simple little ricotta cakes. I had torn this recipe out of a magazine and it looked like the perfect way to use up some ricotta that I had leftover from making lasagna.
End result: easy to make and delicious. They were gobbled right up by the guys who were installing our new hardwood floors!
Mini Ricotta Cakes
Makes about 2-3 dozen Prep 15 minutes Bake at 350 for 14 minutes
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup ricotta
- 1 teaspoon vanilla extract
- 2 cups confectioner’s sugar
- 3 tablespoons milk
1) Heat oven to 350 f. Coat 2 baking sheets with non-stick cooking spray.
2) Whisk together flour, baking powder, baking soda, and salt. Set aside.
3) Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla, beating until combined.
4) On low-speed, add flour mixture and beat until blended.
5) Drop by tablespoonfuls onto prepared pans. Bake at 350 for 14 minutes or until lightly browned around the edges. Let cool on sheet 3 minutes, then move to rack to cool completely.
6) GLAZE: Beat confectioners’ sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze has hardened.