Monday, December 6, 2021

Italian Ricotta Cookies


Although I am hard pressed to NOT like any Christmas cookie that I make, I think these were my favorite from last year. I had a hard time keeping my hands out of the proverbial cookie jar (or tins as it were). I especially liked these chilled - we tend to keep our cookie tins in the very cold garage.

They're great at room temp, too. They're just so delicious. The butter and ricotta combine for a texture that melts in your mouth! And the simple glaze is the icing on the cake (or the cookie). For more fun, you can top with a variety of festive sprinkles.

(You can see I put paper towels under the cooling racks to catch all the icing drips. Easy clean up!)

Since they're relatively small, you don't have to feel any guilt about eating several at a time. Not that I would know about that. This recipe also makes a lot of cookies so there are plenty to give away or to take to multiple holiday gatherings. 

I hope you enjoy these as much as I did! 

Italian Ricotta Cookies
1 cup butter, softened
1 3/4 cup sugar
2 eggs
1 - 15 oz. container ricotta cheese
2 Tbsp. vanilla
4 cups flour
1 tsp. baking powder
1 tsp. baking soda

1 1/2 cups powdered sugar
1 tsp. almond extract
4-5 Tbsp. milk

In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.

Bake at 350 for 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

In a medium bowl, whisk the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack.

Immediately top with sprinkles. Repeat for remaining cookies.  

Makes about 5 dozen.

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