When I was diagnosed with a gluten allergy, I was devastated thinking I would never be able to eat my mom's famous ricotta cookies again. Thanks to a couple tweaks, I can happily enjoy them again!
Colorful Ricotta Cookies
- ½ pound butter
- 2 cups granulated sugar
- ½ teaspoon salt
- 1 pound ricotta cheese
- 2 eggs
- 1 teaspoon vanilla
- 4 ½ cups Cup 4 Cup flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 cups confectioners sugar
- ¼ cup butter
- ½ teaspoon vanilla
- Preheat oven to 350 degrees.
- Mix together confectioners sugar, ¼ cup butter and ½ teaspoon vanilla for frosting and set aside.
- In a large mixing bowl, combine ½ pound butter, 2 cups granulated sugar and salt.
- Add the eggs and vanilla. Mix well.
- Fold in the ricotta cheese.
- Sift in flour, baking powder and baking soda.
- Place small dough balls on a greased cookie sheet about an inch apart.
- Bake at 350 degrees for about 10 minutes, or until golden brown.
- Wait until cookies are cool to frost.
These are a family favorite and everyone always wants to know -- how do you get them so moist? What's your secret?! I always tell them -- CHEESE! And sometimes they get freaked out. I promise these cookies will be a real treat at your next get together and by using Cup 4 Cup (a literal cup for cup replacement for regular flour), you won't have to worry about gluten allergies.
For more delicious gluten free dessert recipes, please look for my book on iTunes: "Sweet Eats & Dog Treats".
Photo: Cait Schlabach Photography