Today’s Ricotta logs/rolls
11/24/2024
This is my own creation.
12/22/23
My easy Ricotta logs.
Playing with my ricotta cookie recipe.
Concerned about your sugar consumption? Try my ricotta cookie recipe with half the sugar and made into rolls as an option to individual cookies.
Ingredients;
1 cup sugar
1stick softened butter
3 eggs ( room temperature)
1 lb. Ricotta ( you can use reduced fat)
1to 2 tsp. Extract of choice ( we like anise, orange, lemon as our favorites)
4 cups flour
1tsp. Baking soda
1/4 cup Milk to brush logs before baking
Icing
Confectionery sugar
A few tablespoons Milk or vanilla creamer for icing
Using an upright mixer Beat sugar and softened butter, add eggs then slowly add flour and 1 tsp. Baking soda and ricotta.
Mixture will be thick but easy to manage.
On a large cookie sheet lined with parchment paper or aluminum foil, spray with cooking spray then drop large tablespoons of batter in a vertical line. ( approximately 8 tablespoons) make a roll. Smooth edges making sure it looks like a long roll.
***Smooth sides and top of rolls. These pictures are an example of how they look before baking them. They have chocolate chips in them.
***I do not usually put any thing in them.
Brush rolls with with milk before placing in oven.
Bake at 375 degrees approximately 20/25 minutes until when you insert toothpick in center it comes out clean. Oven temperatures vary.
Cool completely. When rolls are cooled using a small brush rolls with icing.
Icing instructions :
Approximately 1 cup confectionery (powdered sugar)
Milk or French vanilla creamer. With a large spoon slowly add milk to confectionery sugar until desired consistency.
Spread over rolls! Once icing dries cut with a serrated knife.
Rolls freeze well.
Store in cool area or refrigerate until serving. I store mine in a container with wax paper in between to keep from drying out.
***if freezing rolls wrap securely with freezer paper or aluminum foil.
Yummy!
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