Vanilla Ricotta Biscuits

    Vanilla Ricotta Biscuits

    (168)
    7saves
    40min


    161 people made this

    A delicious biscuit with vanilla icing. Very moist and crumbly and very easy to make! It almost has a cheesecake flavour.

    Ingredients
    Serves: 36 

    • 125g butter, softened
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 250g ricotta cheese
    • 2 cups (250g) plain flour
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 2 tablespoons butter, softened
    • 2 cups (375g) icing sugar
    • 1/4 teaspoon vanilla essence
    • 1 1/2 tablespoons milk

    Directions
    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a medium bowl cream together 125g butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, bicarb soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 5cm apart onto the prepared baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven or until edges are golden. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
    4. In a medium bowl cream together the remaining butter and icing sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Ice cooled biscuits.
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    Reviews and Ratings
    Global Ratings:
    (168)

    Reviews in English (168)

    by
    0

    These are really yum, and even yummier when iced with lemon icing! I would advise people to chill the dough first as it's quite sticky, but only if you're like me and can't resist rolling and flattening cookies when it says not to.  -  13 Jul 2011

    by
    123

    I have an Italian co-worker who makes the most amazing cookies for the holiday potluck. She calls them "love knots" and I covet them. This recipe is so close that I'm calling it a match. I can't tell my co-worker...I'm afraid I could end up with concrete shoes in the bottom of the river! The dough is very soft so I set it in the fridge for 30 minutes and used a Pampered Chef small scoop to form the cookies (approx 1 tablespoon), then placed on parchment paper. They did not spread much so 2 inches apart is more than sufficient. These cookies are not golden (until you lift them off the pan). They are done when they don't look wet/shiny. Make sure to allow the cookies to rest for 5 minutes before removing them from the pan. You won't be disappointed! I ended up with just over 50 small rounded cookies.  -  09 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    53

    I always loved these and was happy to find the recipe again. They definitely need the frosting as they're not overly sweet. Be careful not to overbake as they don't get a golden color like most cookies do when they're done.  -  15 Dec 2002  (Review from Allrecipes USA and Canada)

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