dalla cucina di Roslyn Torella
One of my favorite cookies to make for the Christmas season are Italian Ricotta Cookies because they are easy to make and easy to share. They taste wonderful and with the white frosting and some festive sprinkles, they look so nice displayed on a cookie tray and will tempt your guests to gobble them up. This recipe makes about 48 cookies. Buon appetito!
Ingredients:
For the Cookies:
3 ½ C. All-purpose flour (do not sift)
2 ½ tsp. Baking powder
¾ tsp. Salt
1 C. (8 oz.) Unsalted butter, softened
1 ¾ C. Granulated sugar
1 tsp. Lemon zest
15 oz. Ricotta, whole milk or fresh
1 T. Vanilla extract
2 Large Eggs
Festive sprinkles or other decorations
For the Frosting:
4-5 T. Milk
1 ½ C. Powdered sugar
1 tsp. Almond extract
Directions for the Cookies:
In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally while mixing). Mix in ricotta and vanilla extract then blend in eggs one at a time. Set the mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill for 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling. Scoop chilled dough out 1 T. at a time and shape into balls (if it is too sticky, drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat. Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool, dip the tops of cookies in the frosting and return to wire rack, immediately add sprinkles/decorations. Allow the frosting to set at room temperature. Store in an airtight container in a single layer.
Directions for the Frosting:
In a medium bowl, whisk the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the frosting and return to wire rack. Immediately top with sprinkles. Repeat for remaining cookies.
