These sea scallops make a quick but elegant dinner that will wow your visitors!
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 3 mins |
| Total Time: | 30 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter
- 2 cups white sugar
- 2 eggs
- 16 ounces ricotta cheese
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup milk
- ½ teaspoon butter
- ½ teaspoon shortening
- 4 cups confectioners’ sugar
- 1 tablespoon lemon extract
- ½ cup colored candy sprinkles
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners’ sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 80 mg |
| Sugars | 18 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I tweaked the recipe a tad. I cut back the sugar to 1 3/4, added an extra teaspoon of vanilla to the batter, and used almond extract to the icing. I also used a small cookie scoop. It made 84 cookies.
They are good but a little to sweet I added almond extract to the batter & icing. They need flavor but I guess it’s suppose to be plain so you can add the flavor when you frost them.
Cookies are good but I had 2 problems with the recipe – I had to bake them about 5 minutes longer than called for or they were doughy inside. The icing was too runny and wouldn’t stay on the cookies – more icing got wasted than ended up on cookies. And the icing is too sweet for my taste, as others have mentioned. Overall flavor of the finished product is wonderful.
Fabulous cookie. Moist, tender and so flavorful. Like a few other reviewers, I added lemon zest to the dough and added a little lemon juice to the icing. Will experiment with other flavors now as this seems to be a very versatile recipe.
This is a great recipe for Ricotta cookies, but you have to watch your timing! I tasted these at a party in Bridgeport, Chicago and loved ’em. I couldn’t find them at any bakery in the ‘burbs, so I gave up. I’ve since moved to AZ and couldn’t find them at the local Italian bakery so I decided to try myself. Tucson is a much higher altitude than Chi-town, and I neglected to take that into consideration. I baked for 10 mins but they crumbled This has nothing to do with the recipe itself because the crumbs tasted really good! I will make this again and next time adjust my bake time. Thanks for a great Italian recipe!
My family loved these, especially the ones with the small ball sprinkles with the difference in texture! *We added 1/4 cup brown sugar and 1/4 cup flour to the ingredients, and also needed to refrigerate the dough for a 1/2 hour before scooping it on to the baking sheet to get a better consistency. We baked each sheet of 9-16 cookies for 10 minutes and ended up with 56 cookies. I think we might have found a new holiday family tradition! Thank you for the delicious recipe, Merry Christmas.
Super easy to make and tasted nothing like I would have imagined. Very light weight and airy. Like a fluffy pancake. And the lemon in the icing just made them even better. Will for sure make these again.
Great and easy! It made a little extra icing. Big hit with the kids!
OMG these are good! They are so tender and cake like! I followed the recipe exactly as it was my first time making them EXCEPT since I was making them for Christmas I used orange extract in the icing instead of lemon….yummy. Also I did not drop them as the dough was a little sticky and the first batch came out a little lumpy looking, so I rolled them in my hands for a smoother ball. You can put them close together as they don’t spread much at all.
Very easy recipe. They are very “cakey.” I cooked them for a good 12 minutes. I also cut the lemon extract down to 1 1/2 tsp. The recipe makes way too much icing, so next time I will cut it in half. Delicious!!
Eekkkk. Way too much flour. Batter was heavy and cookies were too dense and tasted like . Ok sorry
Icing was very runny, next time I’ll cut the milk to 1/4 C.
These are so easy and yummy! My toddler grandchildren helped me make them and decorated them for their Mommy. I posted a picture with several missing before I got my phone and the others disappeared shortly thereafter. Made a half batch and it was plenty for our needs but will definitely make them again!
Absolutely delicious!!! It’s like eating a mini cake. I used 1tsp of vanilla and 1 tsp of almond extract. Will make again and again.
Yummy yummy yummy made quickly one night for a family gathering and so good I anticipate lots of requests for recipe
Make sure to use whole milk ricotta
These are one of my favorite cookies and the recipe was flawless and pretty easy. However, how do you recommend storing them? I did the single layer. I put them in an air tight container and they got mushy and my jimmies melted and ran. Please help!!
Very nice light and soft texture. Will make great hostess gifts.
what a phenomenal cookie! Such pillowy soft delights. The texture is outstanding. I like the versatility of this recipe as far as extracts. I did add about 1/4 tsp salt to help bring out flavor. I opted for a tsp of vanilla and 1 1/2 tsp lemon extract in the dough itself with the grated rind of one lemon. I just made a glaze using 10x sugar, lemon juice, and scant 1/2 tsp lemon extract. I don’t like a lot of lemon extract in frosting, as too much of it tends to come off as artificial. The addition of the lemon juice in the glaze lends a tartness to the cookie. This cookie can withstand the glaze without being overpoweringly sweet due to the mild sweetness of the dough itself. What a wonderful cookie! decorated with holiday non-pareils after glazing. I used a size ‘small’ pampered chef cookie scoop and this made a nice big batch. (which is a good thing because they will go fast) Thank you!
Absolutely delicious
Light and delicious. I didn’t modify the recipe and they turned out beautifully.