These Ricotta cookies are fabulous for breakfast.
They are easy to make and taste delicious.
They look like cute little roses.
My family likes them and to me they are perfect for a grab-and-go breakfast.
I adapted this delicious recipe from the Russian magazine “Лиза”.
1 1/2 sticks butter melted
3/4 cup ricotta cheese or Russian tvorog
1/2 cup sugar
1 tsp. vanilla extract
1/3 tsp. salt
1/3 tsp. baking soda
1 Tbsp. fresh lemon juice
1 1/4 cups all-purpose flour
Separate egg white from yolk. In a mixing bowl, mix egg yolk, butter, 1 table spoon of sugar, ricotta cheese, lemon juice and salt. Mix together flour with baking soda and combine with wet ingredients. You will have a soft dough; shape it into a ball cover with plastic and refrigerate for 30-40 minutes.
In a mixing bowl beat egg white for couple minutes, add rest of the sugar and beat for another 2-3 minutes.
When dough is ready, sprinkle rolling surface generously with flour. Transfer the dough to your floured surface and form/roll a rectangle.
Spread the egg white over the surface of the dough evenly across the whole sheet of dough. Roll up the dough, tightening the log as you go.
Use a knife to cut the dough into even-sized 1 inch pieces. Place the cut rolls on cookie sheet about 2 inches apart. (you can sprinkle the top with pecans)
Bake at 350 F until light golden brown, about 25-30 minutes.