adapted from Judi Terri Linden's recipe for FineCooking.com
Sometimes you just need something new and you're going to love these little gems. They have infinite potential, with a bunch of fun combinations (try the Now Try This section down at the bottom). They're moist and cakey and they're sure to be a huge hit with your guests. If you're pressed for time, roll all your cookies, place them in a plastic container and freeze them for up to three days, then bake as usual!
- Ricotta Cheese: 1/4 C
- Butter, Room Temperature: 1/2 C
- Granulated Sugar: 1/2 C
- Vanilla Extract: 1 t
- Egg, Whole: 1 (Large)
- Pastry or AP Flour: 2 C
- Baking Soda: 1/2 t
- Salt, Table: 1/2 t
Preheat your oven to 350 Farenheit, unless you're lucky enough to be rocking a convection oven, in which case, turn that baby to 325 AND ADOPT ME!!!
Combine your cheese and butter in your mixing bowl. Try and make sure that both have come to room temperature. It's going to make the creaming much easier, and it will make your cookies more consistent throughout the entire batch. With a paddle attachment (if you're using a hand mixer, use your beaters), cream your cheese and butter together on medium speed (speed 4 on my mixer, if that helps!) until they're totally combined, light and fluffy, about a minute. Scrape the sides of your bowl, paying special attention to the bottom. Add your sugar and cream for another minute. Scrape your sides, again. Add your egg and vanilla and beat until they're completely incorporated. Now, you guessed it, scrape those sides!
Combine all of your dry ingredients, stirring them all together (a fork will do), until everything is completely combined. Beat your dry ingredients into your creamy mixture until it's just starting to come together, scraping down your sides at least once.
If your dough is a little sticky at this point, go ahead and pop your mixing bowl into the refridgerator (no more than five minutes should be necessary). Start taking bits of your cookie batter and rolling them into balls between your palms. Try making them about the size of those gumballs that you get out of the machines at grocery stores, or about the size of a rounded 1 1/2 teaspoon.
Place them on a parchment lined baking sheet, about 1 1/2" to 2" apart, depending on the size of your cookies.
Place your cookies on the middle rack of your oven. Bake for approximately six minutes, then flip your pan around, and bake for at least another six to nine minutes. You're looking for bottom edges that are just turning golden brown.
Let your cookies rest on a cooling rack until they're completely cool.
Now try this:
- Add one large milk or dark chocolate chip and press it into the top of each cookie before you bake it
- Add 3/4 cup of mini dark chocolate chips (when your dry ingredients are half combined) and 1 teaspoon of fresh orange zest (with your butter and ricotta)
- Add 3/4 cup of chopped pistachios (when your dry ingredients are half combined) and 1 teaspoon of fresh lemon zest (with your butter and ricotta)
- Add 1 teaspoon of cocoa powder, 1/2 teaspoon of cinnamon (with your dry ingredients) and fresh lemon or orange zest (with your butter and ricotta)
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