2 cups GF flour blend
1 t. baking powder
½ t. baking soda
Pinch of salt
½ cup butter (one stick)
1 cup sugar
1 cup ricotta cheese
1 t. GF vanilla or maple extract
1 cup powdered sugar, 2 T. milk
1cup coconut flakes for garnish
Heat oven to 350˚F. Coat 2 baking sheets with non-stick cooking spray or parchment.
Whisk flour, baking powder, baking soda and salt together until blended; set aside. Beat butter and sugar together until blended. Add egg, ricotta and vanilla and beat until combined.
Mix flour mixture into liquid mixture until blended. Chill dough for one hour, if desired.
With oiled hands, roll dough into rough one inch balls OR just scoop out portions with a teaspoon. Place onto cookie sheets two inches apart. Bake at 350˚F for 15 minutes or until lightly browned around the edges of cookies. Cool on a rack.
Beat powdered sugar and milk until well blended. Dip tops of cookies into glaze and sprinkle with coconut. Set aside on waxed paper until glaze has hardened.
Makes: Three dozen cookies.
This recipe is available in my first cookbook:
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking" www.celiacdiseaseinfo.org