POINTS® Value | 1 Servings | 42 Preparation Time | 20 min Cooking Time | 10 min Level of Difficulty | Moderate
cakes | The part-skim ricotta cheese in these fun, bite-size cookies helps balance out the butter for a moist, satisfying texture.
4 Tbsp butter 1/4 cup part-skim ricotta cheese 1/2 cup sugar 1 tsp vanilla extract 1 large egg(s) 1 cup 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 powdered sugar 1 Tbsp unsweetened cocoa
Instructions
1. Cream together 4 tablespoons butter, ricotta and 1/2 cup sugar. Add vanilla and egg; mix thoroughly. 2. Sift together flour, baking powder and salt, and blend into rest of mixture. Refrigerate for 15 minutes. 3. Place chilled dough on a strip of wax paper and roll into a 14-inch cylinder. Put in freezer for 2 to 3 hours. 4. 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. 5. 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. 6. 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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
