lyndaW
Cook
1 cup = 1 stick of REAL softened butter
1 cup sugar
1/2 carton = 7.5oz of FULL-FAT Ricotta Cheese
1 egg
2 TEAspoons vanilla
1/4 teaspoon salt
1/2 TEAspoon of baking SODA
1/2++ teaspoon of lemon zest or lemon extract
2 cups of flour
prehead oven 350F I used 3-large cookie sheets lined w/parchment paper
mix wet ingredients first - then add dry ingredients. (a hand-held mixer works just fine) to form a sticky dough
drop by TEAspoons onto the cookie sheets
bake 12 minutes (until the edges start to turn golden---don't burn)...start watcching after 10-minutes thru the glass oven window
while still warm you may want to sprinkle flavored sugars on top (you can find these flavored sugars in the bake decorating isle of your grocery store--usually have about 6-flavors in one container)
I used cappuccino sugar, raspberry sugar, lots of powdered sugar, and left the rest plain....
I ended up with 53 splendid cookies that Hubby sure enjoyed
1 cup sugar
1/2 carton = 7.5oz of FULL-FAT Ricotta Cheese
1 egg
2 TEAspoons vanilla
1/4 teaspoon salt
1/2 TEAspoon of baking SODA
1/2++ teaspoon of lemon zest or lemon extract
2 cups of flour
prehead oven 350F I used 3-large cookie sheets lined w/parchment paper
mix wet ingredients first - then add dry ingredients. (a hand-held mixer works just fine) to form a sticky dough
drop by TEAspoons onto the cookie sheets
bake 12 minutes (until the edges start to turn golden---don't burn)...start watcching after 10-minutes thru the glass oven window
while still warm you may want to sprinkle flavored sugars on top (you can find these flavored sugars in the bake decorating isle of your grocery store--usually have about 6-flavors in one container)
I used cappuccino sugar, raspberry sugar, lots of powdered sugar, and left the rest plain....
I ended up with 53 splendid cookies that Hubby sure enjoyed