OK, so we all know I love to bake...I decided I wanted to try a mini cookie recipe, because the bite sized cookies would be perfect for Isaiah, and also would be perfect to pop in my mouth and enjoy! Here it is! I put a little bit of chocolate frosting on some and vanilla on the others. It turned out great! The vanilla was definitely my favorite!
Ingredients
4 tbsp butter
1/4 cup(s) part-skim ricotta cheese
1/2 cup(s) sugar
1 tsp vanilla extract
1 large egg(s)
1 cup(s) all-purpose flour
1/4 tsp baking powder
1/4 tsp table salt
2 tbsp butter
2 tsp canola oil
3 tbsp fat-free skim milk
1 1/2 cup(s) powdered sugar
1 tbsp unsweetened cocoa
Instructions
-Cream together 4 tablespoons butter, ricotta and 1/2 cup sugar. Add vanilla and egg; mix thoroughly.
-Sift together flour, baking powder and salt, and blend into rest of mixture. Refrigerate for 15 minutes.
-Place chilled dough on a strip of wax paper and roll into a 14-inch cylinder. Put in freezer for 2 to 3 hours.
-Preheat oven to 375ºF. Slice off 1/3-inch-thick rounds and place on a non-stick baking sheet sprayed with cooking spray. Bake for 8 to 10 minutes (cookies should stay pale in color). Cool on baking rack.
-For icing: Melt 2 tablespoons butter in microwave or over a very low flame. Mix with canola oil and milk. Sift powdered sugar, and blend into liquids. Divide icing into two bowls. To one bowl add cocoa and mix to blend.
-When cookies are cool, spread white icing on half of each cookie and chocolate icing other half of cookie, or cover each cookie completely with one type of icing. Yields 1 cookie per serving.
ENJOY!!!!!!!!!
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