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Lucky for me, a gentleman at the office offered to change it. His name is Tavis, and he’s just an all-around nice guy. He also for whatever reason has always reminded me of Tony Almeida from 24.
I’ve never had a flat before, so to have someone help me in this situation was a really big deal. I particularly appreciated Tavis’s good deed that afternoon, as he was on his way to a three-hour meeting, but insisted on changing the tire first, thinking it might be dark by the time his meeting was over.
I felt horrible about putting him out: “Tavis, you totally don’t have time to change my tire right now!” I said.
But Tavis pulled out his gun and CTU badge and said:
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I knew what Tavis’s good deed deserved: the most delicious cookie in the whole wide world, The Ricotta Cookie, henceforward known as Tavis’s Ricotta Cookie. It’s wonderful: the ricotta adds moistness, the icing has a hint of almond extract—they also taste great right out of the freezer.
I found the recipe on allrecipes.com (it was submitted by “Sandy” – go, Sandy!), and upon baking my very first batch a few months ago, this little cookie instantly commandeered position of my previous favorite cookie in the whole world, “The Lil Bite of Heaven” (I’ll post a recipe for Lil Bites in a week or so – it’s an excellent, festive cookie, perfect for the holidays).
Here are the ingredients you’ll need to make Tavis’s Ricotta Cookies (yields 96 cookies).
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In a separate bowl, combine 4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda. Blend into the creamed mixture.
The next step says to roll the dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet, but the dough is hard to work with at this point. It’s a little sticky:
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For the topping: In a small bowl, beat 5 tablespoons milk, 1 ½ cups confectioners’ sugar, and 1 teaspoon almond extract until smooth. Spoon the mixture over the warm cookies, and add colored candy sprinkles.
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"Do you see what I did there? The cookie is supposed to be Tony Almeida."
ReplyDeleteHahahaha... classic.
These look wonderful. I've been using a ricotta cookie recipe w/o a topping. I think the topping adds a finishing touch. I especially like the mini chocolate chips.
ReplyDelete