I got this huge, 2lb container of ricotta cheese in the States for just under $3 (a container half that size goes for $5.99 at my local overpriced grocery store). I made some ravioli with part of it, and then I decided to make this recipe for Ricotta Cookies that came in the April 2009 issue of Canadian Living. It was part of a section containing a menu for an Italian-inspired brunch, so these cookies might have an Italian root or two.The recipe is here.
First let me say that the dough was very fluffy and nearly batter-like - and it was very difficult NOT to eat it right out of the bowl with a spoon. It was that good.The recipe describes the cookies as "cakey" and they definitely were. They were totally awesome, and as you can see, I even went to the trouble of tinting the icing with bright colours. Don't you just love my garish purple cookies? The cream cheese icing is a must - it really finishes off the cookie well.
I loved these, and will probably make another batch this week because I'm donating baking to the SPCA for their bake sale a week from now.
