RICOTTA COOKIES
From the kitchen of: Maria Marchese Ingredients • • • • • • • • •
3 1/2 cups of all-purpose flour 2 1/2 tsp baking powder 3/4 tsp salt 1 cup unsalted butter, softened 1 3/4 cups granulated sugar 1 tsp lemon zest 15oz ricotta, whole milk or fresh 1 Tbsp vanilla extract 2 large eggs
Directions 1. In a bowl whisk together flour, baking powder, and salt for 20 seconds, set aside. 2. Using a stand mixer, whip together butter, granulated sugar, and lemon zest until pale and fluffy. 3. Mix in ricotta and vanilla. Blend in eggs one at a time. Set mixer on low. Slowly add flour mixture until combined. Cover bowl with plastic wrap. Chill 2 hours. Preheat the oven to 350. 4. Scoop chilled dough out 1 Tbsp at a time. Shape into a ball, drop onto a baking sheet lined with parchment paper. 5. Bake 12-14 minutes until the underside of cookies are golden. Cool on a baking sheet for several minutes. 6. Once cool, dip tops of cookies in glaze and return to the wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in airtight container.
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