Equipment
- Electric Mixer
Ingredients
Ricotta Cookies
- 1 cup Unsalted Butter 1 table spoon
- 2 cup Sugar
- 1 3/4 cups Ricotta Cheese
- 1/2 Lemon Zest
- 4 tsp Vanilla
- 2 Large Eggs
- 4 cups Flour
- 2 tsp Baking Soda
- 3/4 tsp Sea Salt
Icing
- 4 cups Powder Sugar
- 2 tbsp Lemon Juice
- 1/4 cup Milk
Instructions
- Using an electric Mixer, cream butter with sugar until fluffy (about 2 minutes) add Ricotta, lemon zest and 2 1/2 tsp vanilla and beat well. Beat in the eggs one at a time, then beat in flour, baking soda, and salt. Cover dough and chill for 2 hours1 cup Unsalted Butter, 2 cup Sugar, 1 3/4 cups Ricotta Cheese, 1/2 Lemon Zest, 4 tsp Vanilla, 2 Large Eggs, 4 cups Flour, 2 tsp Baking Soda, 3/4 tsp Sea Salt
- Preheat oven to 350 and line cookie sheet with Parchment paper
- form dough into balls, place 2 inches apart, cook for 15 minutes and let cool down
- melt remaining butter, whisk powder sugar and break any large clumps, add lemon juice, vanilla, and milk. Dip cookies and let set for 20 minutes4 cups Powder Sugar, 2 tbsp Lemon Juice, 1/4 cup Milk
