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HAZELNUT COCOA RICOTTA COOKIES
Desserts

HAZELNUT COCOA RICOTTA COOKIES

HAZELNUT COCOA RICOTTA COOKIES

Our hazelnut cocoa ricotta cookies are sure to become a family favourite. Easy to make, they freeze well before or after baking, so they're good to go when you are. Make it all the more festive with icing and colourful decorations.

Preparation 15 min
Cooking time 8-9 min
Portions 48

Ingredients

Icing

Preparation

  1. Preheat the oven to 350F.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in eggs, one at a time and vanilla.
  4. Add ricotta and hazelnut cacao spread and mix until well combined.
  5. Sift the flour, baking soda and salt and add to the cookie dough, mixing just until combined but do not overmix.
  6. Using a spoon or small ice cream scoop, drop tablespoon size cookies on a parchment lined baking sheet.  Bake for 8-10 minutes.
  7. Meanwhile, combine butter, sifted powdered sugar, vanilla and milk in a bowl.  Mix until well combined and smooth.
  8. Allow cookies to cool completely before glazing.
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