Delicately sweet and soft, these ricotta cookies are scrumptious. They have a cake havelike texture and are not overly sweet. The glaze on top adds a bit of sweetness. We tinted the glaze with Easter pastel colors, but they can be tinted for any occasion. They are almost too pretty to eat! This is a soft Italian havestyle cookie. I have had this recipe for many years and I like to make it for Easter because I can do pastel glazes on them. You can add almond extract, lemon extract, zest, or even cinnamon to the cookie dough (if you think they are a bit bland). You can flavor the glaze also. Even though traditionally they get a glaze, I have to say I LOVE them with a cream cheese frosting.
Ingredients :
- 2 cup(s) sugar
- 1 cup(s) butter, softened
- 15 ounce(s) ricotta cheese
- 2 teaspoon(s) vanilla extract
- 2 large eggs
- 4 cup(s) all-purpose flour
- 2 tablespoon(s) baking powder
- 1 teaspoon(s) salt
- GLAZE
- 1 1/2 cup(s) confectioners' sugar
- 3 tablespoon(s) milk
Intructions :
- Preheat oven to 350*. Line baking sheets with parchment paper
- In a large bowl (or your stand mixer bowl), at low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes)
- Reduce speed to medium and beat in the ricotta, vanilla, and eggs
- Reduce speed to low and add flour, baking powder, and salt
- Beat until dough forms
- Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets
- Bake at 350 degrees F (175 degrees C) for about 10-15 (ovens vary) minutes or until cookies are very lightly golden (cookies will be soft)
- With a spatula, remove cookies to a wire rack to cool
- When cookies are cool, prepare the icing. In a small bowl, stir confectioners' sugar and milk until smooth
- Dip cooled cookies in the glaze.
Rated 5/5 based on 90 Reviews
Keyword : ricotta-cookie-Italian-Cookies