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Italian Ricotta Cookies

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Course: Dessert
Cuisine: American
Keyword: cookies
Prep Time: 1 hour
Resting Time: 2 hours
Servings: 6 dozen

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 hours
    1 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 minutes
    4 cups Powder Sugar, 2 tbsp Lemon Juice, 1/4 cup Milk