recipes: mini ricotta cookies & fruit salad
I love rainy days, especially on the weekend. I get to stay inside, warm and cozy and have the option to watch a movie, read a book or . . . spend time in the kitchen! That is what I did on this fine, gray day – baked mini ricotta cakes and made fruit salad for our church homegroup tonight. Enjoy!
Mini Ricotta Cookies (slightly adapted from Family Circle Magazine, March 2010 issue – theirs are called “cakes” – I just made mine smaller hence “cookies”; makes 44 cookies)
For the cookies
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 cup ricotta
- 1 tsp vanilla extract
For the glaze
- 2 cups confectioners’ sugar
- 3 tbsp milk (I used fat-free)
1. Heat oven to 325 degrees. Coat 1 dark baking sheet with nonstick cooking spray. Whisk flour, baking powder, baking soda and salt together; set aside.
2. Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla, beating until combined.
3. With a wooden spoon, add flour mixture and beat until blended. Drop by tablespoonfuls onto prepared pan. Bake at 325 degrees for 11-12 minutes or until lightly browned around edges. Remove cookies from pan and put on a rack, allowing them to cool completely.
Mix confectioners’ sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze has hardened.
Fruit Salad (a little concoction I saw from a cookbook years ago and I just put my spin on it – a little almond extract and turbinado sugar!)
- 1 green apple, diced (with skin on)
- 2 cups sliced strawberries
- 2/3 cups blueberries
- 2 tbsp orange juice
- 1/2 tsp almond extract
- 1 tsp turbinado sugar
Simple! Put fruit pieces in a bowl, then add OJ, almond extract and sugar. Mix well and put in the fridge until ready to serve.