Ingredients: |
Ingredients: For Cookies:
2 sticks unsalted butter, softened
2 C. sugar
15 oz. whole milk ricotta cheese
finely grated zest of a lemon
2-1/2 tsp. vanilla extract
2 large eggs
4 C. all purpose flour
2 tsp. baking soda
3/4 tsp. fine salt
For Glaze:
1 TB. unsalted butter, melted
4 C. confectioner's sugar
1-1/2 tsp. vanilla extract
2 TB. freshly squeeze lemon juice
1/4 - 1/2 C. milk, as needed
Sprinkles (optional)
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Directions: |
Directions:Cookies:
Combine dry ingredients and set aside.
Cream butter with sugar until fluffy. Add ricotta, lemon zest, vanilla and beat well. Add eggs 1 at a time, beating after each addition. Scrape down sides of bowl, then add dry ingredients and mix until well combined.
Cover dough and refrigerate for at least 2 hours, or up to 4 days.
Preheat oven to 350º F and line cookie sheets with parchment paper. Shape tablespoons of dough into balls, or use a scooper, and place 2" apart on cookie sheet. Bake until pale golden on bottom, about 15 minutes (they are light in color). Leave on pan a couple of minutes, then transfer to wire rack to cool.
Glaze:
Whisk confectioner's sugar to be sure there aren't any lumps, whisk in melted butter, lemon juice, vanilla and enough milk to make spreadable. Spread on cooled cookies, add a few sprinkles, if using, while glaze is wet. Let set before serving or storing. |
Personal
Notes: |
Personal
Notes: Traditionally, these cookies use 1 tsp. anise extract instead of vanilla and lemon zest and juice in the cookie and glaze, which I like, though most people prefer lemon.
I've also used orange zest and juice instead of lemon and that's pretty good too!
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