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Recipes - Italian Ricotta Cookies

Recipe Name

Italian Ricotta Cookies

Submitted by

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Recipe Description

This cookie tastes like the white park of the best black and white cookie you've ever had mixed with the zingy tang of lemon. Topped with a vanilla glaze, it's even better!

Quantity	72	Quantity Unit	6 baking sheets	Servings
Prep Time (minutes)	165	Cook Time (minutes)	15	Ready In (minutes)	180

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Ingredients
Amt.	Measure	Ingredient



1 1/8	cup	unsalted butter, softened
2	cup	sugar
1 3/4	cup	ricotta cheese
2	tablespoon	Lemon zest
4	teaspoon	vanilla extract, organic
2	large	eggs whole
4	cup	all-purpose flour
2	teaspoon	baking soda
3/4	teaspoon	sea salt
4	cup	Confectioners' sugar
2	tablespoon	lemon juice
1/2	cup	milk

Steps

Sequence	Step

1	Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week. Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks. Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

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