Finally, the weather is getting better. It would have been fabulous if that had happened already yesterday morning though. I really like Family Holidays and creating memories but waiting outside with your camera (no gloves please) so your kids can find the Easter Eggs at 8.30 am is just that much better when it is not totally freezing! I did manage to get some decent pictures of my kids that I posted up in my about section.
My kids love all traditions that bring either gifts or chocolate. Or both.
I think they will also love the Ricotta Cookies I made today! Sometimes on blogs I see tips on what to do with leftover Ricotta. I never have leftover Ricotta! Ricotta goes on everything and once you have made this Double Chocolate Chunk Ricotta Cookies which are just the fluffiest Cookies ever you will be buying Ricotta especially to make them!
75 gr (1/3 cups) soft butter
75 gr (1/3 cups) of cane sugar
130 gr Ricotta
40 gr white chocolate Chunks (I use Callebaut)
40 gr milk chocolate Chunks
150 gr (1 cups and a Tbsp.) flour (T65)
1 egg (free-range, please)
10 gr of baking powder
5 drops of vanilla essence
pinch of salt
Beat the butter until soft. Pour in the sugar and continue beating until the mass turns white and fluffy. Whisk in the egg and the ricotta. Put away your electrical mixer and continue with a spoon. Stir in bit by bit the flour, baking powder, salt, vanilla essence and the chocolate chunks.
Form little balls. Yes the dough might be a little sticky but should be manageable. Put the balls on a lined baking tray and pace for at least 30 minutes in the fridge. Pre-heat your oven at 180°C (350 F) and bake the Cookies for 15 minutes. Let them cool on a rack. Do not wait untill they are completely cooled off. Even though cold they are perfect. when they are still a little warm it is like a perfect kiss on a warm sunny day smelling of roses.