Italian Ricotta Cookies
Delicate ricotta cookies topped with an almond glaze and festive sprinkles, Enjoy!
Servings: 60 cookies
Ingredients
COOKIES:
- 1 c. butter softened
- 1 3/4 c. granulated sugar
- 2 lg. eggs
- 1 (15 oz.) cont. ricotta cheese
- 2 T. vanilla extract
- 4 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
GLAZE:
- 4-5 T. milk
- 1 1/2 c. confectioners’ sugar
- 1 tsp. almond extract
- Sprinkles
Instructions
- Preheat oven to 350 degrees.
- COOKIES: In a medium bowl, cream together the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; beat until well combined.
- In a separate medium bowl, whisk together the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; beat well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
- Bake 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.
- GLAZE: In a medium bowl, whisk the milk, confectioners’ sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set them back onto the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.
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