Caramel Ricotta Cookies

I broke. I broke and took a day off. I took a day off and made these delish cookies, watched a little netflix, and watched Grey's Anatomy. I can't wait to watch season 8 in its entirety because whoa I watched, I don't know what episode, but next thing I know Cristina is throwing a cereal bowl (milk&cereal included) at Owen. So am intrigued, so come that one week in summer when I have no classes I shall watch :) But for now I must focus on these last few weeks of classes, 3 weeks to be exact. Yay!

Also I have a couple recipes, that I had to put back due to the case of the missing flashdrive--which contained all recipes and pictures, boo. Luckily I found it inside my bag...that is at the very, very bottom of said bag.

Since the last time I posted my sister got married And this was her cake.

The top was almond cake and the bottom was a very pineappl-y cake, the were both very soft and delish.

I there was a band of tornadoes that unleashed hail and fear all over town. No picture of that I stayed home safe and sound, lucky for me classes were cancelled.

April seems like THE month for ricotta! I've seen so many recipes withe ricotta cheese it's no doubt the 'hot' item. These cookies are very moist, I really enjoyed the lemon-y taste that was barely there. Mixed in with the sugar that lemon-y taste was almost heavenly! I wanted to do something different than the usual lemon-zest filled frosting that is typical for these cookies. So I made some caramel sauce, it was a little difficult, and it came out a bit heavy, but only because I left it in the heat for too long and didn't stir fast enough. So lesson learned: stir and remove from heat as soon as you can.

Caramel Ricotta Cookies

(makes 2 dozen)

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• pinch salt
• 1 cup granulated sugar
• 1 stick unslated butter, room temperature
• 2 large eggs
•  1 cup fresh ricotta , drained
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Directions

Preheat oven to 325 degrees F. In a large mixing bowl, combine flour, baking powder, and salt into and set aside. In a separate mixing bowl cream the sugar and butter in a mixer on high speed until light and fluffy. Reduce the speed to medium, and gradually add in the eggs one at a time, beating well between additions. Then add in the ricotta, vanilla, and lemon extract, and mix well. Add the flour mix, and beat on low until just combined, but do no overmix.

 Scoop the dough, I used 2 tablespoon scoop, onto the baking sheets. Place in oven, and bake for 20 to 22 minutes. Remove from oven, and cool on wire racks.

 

Caramel Sauce 

Ingredients:

• 1 cup water
• 1 cup sugar
• 1 tablespoon butter
• 1/2 cup milk 

Directions:


In a saucepan pour water and sugar, set at medium heat. Let it boil until the sugar begins to turn a brownish-red color, then remove from heat and add butter and milk. Let it cool. 

Bake with lots of love!