Rather than making the “12 Cookies of Christmas” I decided to make this the “12 Treats of Christmas.”
Christmas Treat #5: Italian Ricotta Cake Bars!
These are actually technically supposed to be cookies, but I decided to test them out as bar cookies. The result? The bars really were more like cake than cookies– thus, cake bars!
They are SUPER moist! Next time I think I’ll drizzle them with a powdered sugar glaze just to add a little somethin’ somethin’, but they’re great as-is too! Maybe I’ll try making them as cookies sometime too– I’d image they’d turn out to be more like round cake bites.
Try ’em out! Your choice to make cookies or bars!
Italian Ricotta Cake Bars!
Ingredients:
4 cups all-purpose flour
2 Tablespoons baking powder
1 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
2 teaspoons vanilla
2 eggs
1 15 oz container ricotta cheese (I use part-skim)
colored sprinkles
Directions:
1) Preheat oven to 350 degrees F. Line a 13 by 18 inch jelly roll pan with foil and spray with baking spray (or, for cookies, line baking sheets with parchment paper).
2) In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3) In a large bowl cream together the butter and sugar until fluffy and creamy. Add in the eggs and vanilla and beat well. Add in the ricotta cheese and flour mixture and stir until fully incorporated.
4) Spread the batter into the prepared jelly roll pan (or, for cookies, scoop out by rounded teaspoonfuls onto the parchment lined baking sheets). Sprinkle with colored sprinkles.
5) Bake the bars in the preheated oven for 15-20 minutes or until lightly golden brown (or bake cookies 8-10 minutes).
6) Cool completely on a wire baking rake.
EXTRA: To add a powdered sugar glaze, combine 1 1/2 cups powdered sugar and about 3 tablespoons milk. Whisk together until well combined, then drizzle over the bars or cookies. Sprinkle with extra sprinkles if you’d like.
Enjoy!! What do you think– better as cookies or bars?!