Ricotta Cookies

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 .