Taste of Home
Almond-Ricotta Twists
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min./batch + cooling
YIELD: about 6-1/2 dozen.
A very dear friend gave me this recipe so I make these to remind me of our time together. I like to drizzle melted white chocolate or chocolate chips on the baked cookies.—Paula Prechtl, Brockport, Pennsylvania
Ingredients
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1 cup sugar
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1 cup butter, melted and cooled
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2 large eggs
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1 cup ricotta cheese
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2 teaspoons almond extract
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4 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup white baking chips, melted
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1 cup semisweet chocolate chips, melted
Directions
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1.
In a large bowl, beat sugar and butter until blended. Beat in eggs, then ricotta cheese and extract. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape.
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2.
Preheat oven to 350°. Using 1 tablespoon dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled until ready to shape.) Twist two ropes around each other, pinching and tucking under ends. Place 2-in. apart on ungreased baking sheets.
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3.
Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely.
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4.
Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.
Nutrition Facts
1 cookie: 83 calories, 4g fat (3g saturated fat), 13mg cholesterol, 85mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
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