Blueberry Ricotta Cookies

Preparation info

  • Difficulty


  • Makes

    5 dozen

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

These tender little gems make a great treat for company and are perfect for your Easter baking.


  • 1 cup organic trans fat-free shortening
  • cups organic granulated sugar
  • 3 organic eggs
  • 1 teaspoon pure almond extract
  • 1 cup ricotta cheese
  • 4 cups organic white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup fresh blueberries


  1. Place the shortening in a large bowl. Using a hand mixer on low speed, cream the shortening until fluffy. Add the sugar. Beat well for 3 minutes, until blended, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Add the eggs and beat on low speed for a minute until blended. Add the almond extract and the ricotta. Mix on low speed for a minute until blended.
  2. Preheat the oven to 350°F. Measure the flour, baking powder, baking soda, and salt into a bowl. Whisk to combine. Add this all at once to the creamed mixture. Using a wooden spoon, stir until well blended. Stir in the blueberries.
  3. Line cookie sheets with parchment paper or spray with nonstick canola spray. Drop teaspoons of the batter onto prepared cookie sheets, leaving about an inch of space between the cookies for spreading. Bake for 10 minutes, then rotate the cooking sheets from top to bottom and front to back. Continue baking for another 10 minutes, or until the cookies are golden brown and firm to the touch.