A dear friend gave me this recipe, so I make these to remind me of our time together. I like to drizzle melted white chocolate or chocolate chips on the baked cookies.
—PAULA PRECHTL BROCKPORT, PA
PREP: 45 MIN. + CHILLING • BAKE: 15 MIN./BATCH + COOLING • MAKES: ABOUT 6 1/2 DOZEN
1 cup sugar
1 cup butter, melted and cooled
2 large eggs
1 cup ricotta cheese
2 teaspoons almond extract
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup white baking chips, melted
1 cup semisweet chocolate chips, melted
1. In a large bowl, beat sugar and butter until blended. Beat in eggs, then ricotta cheese and extract. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape.
2. Preheat the oven to 350°. Using 1 tablespoon of dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled until ready to shape.) Twist the two ropes around each other, pinching and tucking under ends. Place cookies 2 in. apart on ungreased baking sheets.
3. Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely.
4. Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.