The Case of the Disappearing Italian Ricotta Cookies [RECIPE]
Good Morning Friends!
I’m back with another delicious recipe and a story to boot! A few days ago I made a large batch Italian Ricotta Cookies. My paternal grandma used to make these cookies around Christmas every year when I was little. I remember her dusting each with a sprinkle of red or green colored sugar or sprinkles as I hovered over her watching with anxious eyes. Fast forward to yesterday. I sent a batch of 30 to my husband’s work. When he returned home, for some reason I expected him to have some leftover for us to nibble on at tea time. There were 2 left. Count’em two. “I tried walking out the door to come home” he said with a grin, “But my co-workers kept stopping me to grab seconds, thirds, and even fourths!”. You know a cookie is great when a person comes back for fourths. 🙂
The ricotta cheese makes these cookies flavorful with a hint of savoriness to it. (Is that a word? If not, it should be). The cheese cuts through the sugar keeping the cookie moist but not too dense. And the glaze (which I’m usually not a fan of), is delightfully light and flavored with fresh lemon juice to add a burst of citrus with every bite. They’re addicting and so delicious. Trust me on this one.
So grab your stand mixer, slap these ingredients in, and test them out for yourself! You’re welcome. 😉 Have a wonderful Wednesday, my friends! ❤
Italian Ricotta Cookies
For the Cookie Dough:
- 1 cup butter
- 2 cups white sugar
- 2 eggs
- 16 ounces ricotta cheese
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the Glaze:
- 1/2 cup milk
- 1/2 teaspoon butter
- 1/2 teaspoon shortening
- 4 cups confectioner’s sugar
- 1 tablespoon lemon juice
- 1/2 cup colored candy sprinkles
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners’ sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.