Ingredients: |
Ingredients: For the Cookies:
• 2 cups sugar
• 1 cup butter, softened
• 1 pound ricotta cheese
• 1 tablespoon vanilla extract
• 1 teaspoon lemon zest
• 2 large eggs
• 4 cups all-purpose flour
• 1 tablespoons baking powder
• 1 teaspoon salt
For the Icing:
• 3 ¾ cups powdered sugar
• 1 Tbsp butter, melted
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 4-6 Tbsp whole milk
• Christmas sprinkles for decorating
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Directions: |
Directions:Cookies:
1. In large bowl, with mixer at low speed, beat sugar, butter and lemon zest until blended.
2. Increase speed to high; beat until light and fluffy, about 5 minutes.
3. At medium speed, beat in ricotta, vanilla, and eggs until well combined.
4. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
5. Cover bowl with plastic wrap and chill 2 hours or up to 2 days.
6. Preheat oven to 350 degrees F.
7. Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons) Drop onto a baking sheet, about 2 inches apart, lined with parchment paper or a silicone baking mat
8. Bake about 12-14 minutes or until cookies are very lightly golden (cookies will be soft).
9. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
Icing/glaze:
1. In small bowl, stir powdered sugar, butter, lemon juice, vanilla and a little of the milk until smooth. Add more milk a little at a time until reaches desired consistency.
2. With small teaspoon, spread icing on cookies.
3. Decorate with Christmas sprinkles.
4. Set cookies aside to allow icing to dry completely.
NOTES: *Scoop flour directly from container using measuring cup and level top using a butter knife. Don't whisk or sift before measuring and don't spoon into a cup. I thought I better note that because in the recipe I adapted these from, it stated 4 cups flour 480g) but it only took me 3 1/2 cups to get to the weight they had listed and then some 495g). The best option is to use a kitchen scale, I highly recommend investing in one if you don't already have one. I always use mine when baking.
**You can also use almond extract in place of lemon juice. Start with 1/4 tsp almond extract then add more to taste (then thin glaze with more milk as needed).
STORAGE SUGGESTIONS:
1. Store the cookies in an airtight container.
2. The cookies do not need to be refrigerated.
3. For best results frost them the night before serving.
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This recipe for Italian Ricotta Cookies with Lemon Glaze is from