The Magic Behind These Cookies
Brown butter infuses these cookies with a rich, nutty flavor, while ricotta contributes to their delicate, lacy texture. The addition of baking soda enhances both browning and spreadability.
Just two days after Christmas, I found myself experimenting with some leftover ricotta cheese. My intention was to create a batch of Italian ricotta cookies with a unique brown butter twist. However, due to an unexpected miscalculation, my culinary adventure took an unforeseen turn—resulting in cookies that were flat as pancakes!
Initially, the dough was thick and promising; it puffed up beautifully in the oven but quickly collapsed into thin puddles of gooey goodness.
This endeavor began as a last-minute effort to use up extra ricotta before cleaning out my fridge. With more pressing matters at hand than worrying about cookie mishaps, I set aside the tray of molten dough until it cooled enough for disposal (trust me; I’ve had my share of trash bag disasters).
When I returned to clean up the mess, I discovered that the cookies had transformed into crispy edges with slightly chewy centers. Out of sheer curiosity, I took a bite—and what an experience it was! It felt like indulging in pure brown butter—a delightful explosion of nutty richness. The contrast between the crisp edges and soft center was remarkable for such thin cookies.
I couldn’t resist sampling another half dozen just to confirm this wasn’t merely luck. While they may have strayed from traditional Italian ricotta cookie standards, they were undeniably delicious!
How Ricotta Influences Texture
Since that fateful day in my kitchen experimentations across two states and five different kitchens using various types of ricotta cheese—I’ve learned that each type can dramatically affect appearance based on its fat and moisture content.
For baking purposes, I’ve found that high-quality part-skim commercial ricotta yields excellent results due to its consistent formulation across brands. In contrast, homemade versions often resemble farmer’s cheese and can vary significantly depending on ingredients used and preparation methods. Despite these differences in appearance or texture caused by varying moisture levels or fat content among different types of ricotta—the taste remains consistently delightful regardless!
Crafting Your Cookie Batter
If you’re eager for your own happy accident in baking these cookies start by browning some butter—a simple yet rewarding task! If you happen to have a leftover vanilla bean lying around your pantry (which is optional), toss it into the mix for added depth.
To prevent splattering during cooking: melt your butter over medium-low heat first before increasing temperature slightly until bubbling occurs—stirring frequently helps avoid burning milk solids at the bottom! Once done correctly—the sound will quiet down significantly while golden-brown bits form along its base.
Pour this luscious brown butter into a large bowl once cooled slightly until opaque but not solidified completely (about 80°F/27°C). Then gradually incorporate remaining ingredients starting from sugar (plain or toasted), vanilla extract salt & baking soda followed by cold strained Ricotta then finally all-purpose flour until smooth dough forms!
### Baking Your Cookies
Resist any temptation towards larger portions; those seemingly small dollops will spread extensively during baking—allowing only eight per half sheet pan maximum spacing required!
Bake them until they achieve lace-like thinness with golden edges then let cool completely at room temperature—the warm state may feel greasy initially but transforms pleasantly soft upon cooling allowing crispiness around edges worth waiting for!
While not traditional Italian treats—they possess their own unique charm sure enough—I foresee myself repeating this delightful mistake time after time throughout future years ahead!
Lacy Brown Butter Ricotta Cookies Recipe
Ingredients:
- 5 ounces unsalted butter (approx 10 tablespoons)
- 1 leftover vanilla bean pod (optional)
- 7 ounces plain or toasted sugar (~1 cup)
- 2 teaspoons vanilla extract
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon baking soda
- 4 ounces cold strained Ricotta (~½ cup)
- 4½ ounces all-purpose flour (~1 cup)
Instructions:
- Prepare Brown Butter: In a skillet over medium-low heat melt unsalted butter completely then add optional vanilla pod if desired—increase heat gradually stirring constantly till bubbling occurs ensuring no burning happens till golden yellow color achieved.
- Cool Down: Pour browned mixture into bowl scraping every bit from bottom allowing cooling period till thickened yet still warm (~80°F/27°C).
3. Mix Dough: Preheat oven at350°F(180°C) remove any added pods stir together sugars & other dry ingredients followed by incorporating cold Ricottawith final addition being flour forming soft cohesive dough.
4 .Portion & Bake: Divide mixture evenly using tablespoon scoops onto parchment-lined sheets leaving ample space between each ball bake approximately12 minutes till lacy golden perfection reached allow cooling fully before enjoying!
5 .Storage Tips: Store leftovers airtight container room temp max one week enjoy fresh baked goodness anytime desired!
With variations possible based on ingredient choices—you’ll find endless opportunities within this recipe framework so don’t hesitate exploring new flavors along way too!