Granny’s Ricotta Cookies

Cookies. Made from cheese. Two of my favorite things in one tasty bite. This sounds like it could be either really gross or the best thing ever, right?

I’m here to tell you it’s the best thing ever. Ever.  And they’re ridiculously easy. This is a recipe I got from Mr. qSS’s granny, who is the epitome of an Italian grandma. She cooks, she bakes, she has magical recipes stored in her head. I kinda want to be her when I grow up.

Without further ado, here’s the goods.

You will need:

• 1/2 lb. butter, softened
• 2 cups sugar
• 3 eggs
• 1 lb. ricotta cheese (I’ve used whole milk and part-skim, with no discernible difference)
• 2 tsp. vanilla
• 4 cups flour
• 1 tsp. baking soda
• 1 tsp. salt

Pre-heat oven to 350°F.

With a mixer, beat together the butter, sugar, and eggs.

By hand, blend in the ricotta cheese, vanilla, baking soda, salt. Slowly add in the flour. It’s going to get a little tough by the end. Your arm might tire out. It will be worth it in the end.

Drop the dough by the (heaping) teaspoonful onto a greased cookie sheet. Bake time will vary between 10 and 15 minutes, depending on your oven. You’ll want the cookies to be puffed up and starting to get ever-so-slightly golden on the edges. In my oven, they’re perfect at just under 12 minutes.

I know that it’ll be a challenge to let these babies cool, so have one or two while they’re warm to treat yourself for your hard work and then let the rest sit until they’re cool enough to ice. Top with your favorite (*cough*Nutella*cough*) icing. Or not. They’re delicious either way.