Ingredients: |
Ingredients: Cookies:
3 1/2 c. all-purpose flour (495 g)
2 tsp. baking soda
3/4 tsp. salt
1 c. (8 oz) unsalted butter, softened
1 3/4 c. granulated sugar (370 g)
1 tsp. lemon zest
15 oz. ricotta, whole milk or fresh (1 3/4 c.)
1 T. vanilla extract
2 large eggs
Glaze:
1 T. butter (salted or unsalted), melted
3 3/4 c. powdered sugar (460g)
2 T. fresh lemon juice, or 1 1/4 tsp. almond extract and more milk as needed
1 tsp. vanilla extract
4 - 6 T. milk
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Directions: |
Directions:For cookies: in a mixing bowl, whisk together flour, baking soda and salt; set aside. Scoop flour directly from container using measuring cup and level top using a butter knife - don’t whisk or sift before measuring. In the bowl of an electric stand mixer fitted with a paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy ( scrape down sides and bottom of bowl occasionally throughout the mixing process). Mix in ricotta and vanilla, then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture; mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350º during the last 20 min of dough chilling.
Scoop chilled dough out 1 T. at a time and shape into balls (if it is too sticky just drop onto sheet using 2 spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat (don’t use a dark non-stick pan for this since the bottoms will already become pretty golden - dark pans brown more than uncoated pans do). Bake 12-14 min until undersides of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool, dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temp. Store in an airtight container in a single layer.
For the glaze: in a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 T. milk until smooth, adding in more milk 1 tsp. at a time to thin as needed ( you don’t want it to be very thin, it should be quite a bit thinker than a doughnut glaze). |
This recipe for Italian Ricotta Cookies is from