These are called mini cakes but are definitely a cookie. We all loved these! My mom said that my Italian great-grandmother used to make something like this, but she thinks that she used almond extract instead of vanilla. I wish I had all of my great grandmas recipes written down by her, for me to treasure forever but I don’t. So it leaves me searching. In my search I came across this recipe in an old Family Circle magazine and I knew that I had to try it. I might try almond next time but the vanilla is delicious! I added sprinkles to some of the cookies while the frosting was still wet, just for fun. Enjoy!
The ingredients are:
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup ricotta
- 1 teaspoon vanilla extract
- 2 cups confectioners sugar
- 3 Tablespoons milk
- Heat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray. Whisk flour, baking powder, baking soda and salt together; set aside.
- Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla, beating until combined.
- On low-speed, add flour mixture and beat until blended. Drop by tablespoonfuls onto prepared pans. Bake at 350 for 13 minutes or until lightly browned around edges. Let cool on sheets 3 minutes, then remove to rack to cool completely.
- Beat cofectioners’ sugar and milk together until well blended. Dip tops of cookies into glaze and set aside (this is when I put on the sprinkles) until glaze has hardened.