Ricotta cookies are so soft and tender and bursting with fresh, ripe strawberries! The sweet strawberry glaze is to die for!
Yes, back to school is right around the corner. All the stores have back to school supplies and all sorts of sales. It’s completely appropriate for this time of year. It’s what I expect to see when I walk in a store.
The family took a little trip to Garden Ridge to look for new carpets to spruce up the house. When we walked in the store, were accosted by the site of Christmas trees!!! A whole rainbow assortment of them!! We walked a step or two further and there were aisles of ornaments all sorted by color. The smell of cinnamon tickled our noses instantly. You can’t shake that smell. Once that scent is in your nose, it takes up residence! Going a little deeper into the store we glimpsed skeletons, pumpkins and ghosts. Which was completely backwards in my opinion. Don’t we need to get through Halloween first??? Why are we looking at Christmas stuff so early??? Don’t get me wrong, I LOVE Christmas! I love planning what to buy and what to bake. I adore the music, the decorating, the activities that the Christmas season offers! Yes, I am just as holly and jolly as the next person. But I prefer to be jolly closer to November. Let me get through my Halloween candy first for goodness sakes!!! I want to enjoy all that fall has to offer. I want to take in the vibrant fall foliage. I want to take in corn mazes and pick pumpkins. Who can’t wait to roast pumpkin seeds after carving in ghoulish faces? The stores and their premature merchandise make me burn out on Christmas before I even have a chance to experience my Thanksgiving food coma!
So I’m protesting in a way. I’m going to try to drag out summer as long as I can. We will stay in our swimsuits all day (good thing it’s in the 90’s!). We will relish popsicle juice running down our arms. I’ll even put up with mosquitos bites, just to feel summer for as long as I can. I’m including the foods we eat in my one person protest. I want to eat as much seasonal berries and veggies as I can! Which is why I made strawberry ricotta cookies. Strawberries scream summer to me. The pinkish hue of the strawberry ricotta cookie is such a contrast to the fall colors I’m seeing in the stores around me. These strawberry ricotta cookies, were so moist, they were like cake. They were light and almost delicate. The strawberry flavor was intensified by the fresh strawberry glaze. The cinnamon in the glaze was the perfect complement to the berry taste.
Yep, I’m definitely going to protest the start of fall. I want to keep summer flavors around for as long as possible!
Strawberry Ricotta Cookies
- 2 1/2 cups flour
- 1 teaspoons baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 15 oz container ricotta cheese
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1 cup strawberries, chopped
- For the glaze
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 3-4 tablespoon milk
- 1/2 cup strawberry puree (finely chopped strawberries)
- 1/2 teaspoon cinnamon
- Preheat oven to 375.
- In a medium bowl, combine flour, baking powder and salt. Set aside
- In a large bowl, combine butter and sugar. Beat for 3 minutes or until smooth. Add eggs, one at a time, beating well after each addition. Add ricotta, vanilla and almond extracts. Slowly add in dry ingredients mixing well. Fold in strawberries. Drop by tablespoon full on a lined baking sheet. Bake for 15 minutes. Allow to cool on baking sheet for 20 minutes. Frost with glaze.
- For the glaze:
- Whisk together all ingredients until desired consistency is achieved. You may need to add more milk. I dunked my cookie tops into the glaze. Allow the glaze to set before storing.