Sweet Ravioli Cookies
Filled with ricotta cheese, these sweet ravioli are as tender as soft sugar cookies. They are delicious, terrific eye-catching treats, make a great conversational starter at parties. You can easily prepare the dough a day in advance, and bake them anytime when you’re ready.
Cream softened butter and sugar together until lightly fluffy. Add egg and sour cream, continue mixing until well blended.
Fold in flour, baking powder, and salt. Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight.
|Egg white, lightly beaten
Mix all ingredients for filling in a small bowl and set aside.
Preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper.
Roll chilled dough out on a lightly floured surface to about 1/8-inch thick. Cut out circles using a 2½-inch round cookie cutter. You need to make an even number of circles.
Deposit enough ricotta filling into the center of half of your cut-out circles. Brush some egg white around the edge of these circles to help seal them.
Place another circle of dough on top. Press edges firmly to seal. Make decorative marks along the sealed edge with a fork.
carefully lift these ricotta-filled sweet ravioli with a metal spatula, and place them on prepared cookie sheets.
Brush the top with egg white and sprinkle with cinnamon sugar before baking. Bake for about 10 minutes or until golden brown.
Cool these deliciously soft and sweet ravioli cookies on wire racks before serving. Refrigerate any leftover cookies in an airtight container.
Other Easy Recipes for Rolled/Cutout Cookies