Light, delicious and moist. Better, and much easier, than sugar cookies. Perfect for parties!
In a stand mixer, beat sugar and margarine until combined. Increase speed to high and beat until light and fluffy. Reduce speed and add ricotta cheese, vanilla, and eggs. Add 3 cups of flour, baking powder, and salt and mix well. Add the remaining one cup of flour.
Spoon onto cookie sheets. Leave mounded; cookie will spread slightly. Bake for 12 – 15 minutes or until lightly browned on the bottom. Cool on wire racks and frost with your favorite frosting (I used cream cheese frosting, yum!).
Makes about 5 dozen cookies, depending on the size you make.
by Julia Pinney @ Julia's Cuisine in
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bah0011 on 4.22.2010
These are some of the best cookies I have had. They are so moist and so good. Good luck only eating one. I made a cream cheese frosting and just a glaze but liked them both. Will be making these again soon!
roamingsoutherner on 4.20.2010
Since I just moved to Europe, I had to use the metric conversion, which is not quite right.
However, these cookies are Wonderful! Very light and cakey. I ended up using some lemon zest in the last half of the batch and it was even better!!!!
I really recommend this recipe! It is like light, cheesecake cookies.