Ricotta cookies From the kitchen of Maria Marchese
Ingredients
Glaze: Cookies: 1 Tbsp. butter, melted 3 1/2 cups of all-purpose flour 3 3/4 cups powdered sugar 2 1/2 tsp baking powder 2 Tbsp. almond extract 3/4 tsp salt 4-6 Tbsp. milk 1 cup unsalted butter, softened 1 Tbsp. vanilla extract 1 3/4 cups granulated sugar 1 tsp lemon zest 15 oz. ricotta, whole milk or fresh 1 Tbsp. vanilla extract 2 large eggs
Directions 1. Whisk together flour, baking powder, and salt, set aside. 2. In a mixer fitted with the paddle attachment, whip together butter, granulated sugar, and lemon zest until fluffy. 3. Mix in ricotta and vanilla extract then blend in eggs one at a time. Set the mixer on low speed and slowly add flour mixture. Cover bowl and chill 2 hours or up to two days. Preheat oven to 350 during the last 20 minutes of chilling. 4. Scoop chilled dough out 1 Tbsp at a time and shape into a ball, 5. Bake for 12-14 minutes until the underside of cookies are golden. Cool on a baking sheet. 7. Once cool, dip tops of cookies in glaze, add sprinkles if using. Allow glaze to set a room temperature. Glaze: 1. Whisk together powdered sugar, melted butter, almond
extract, vanilla, and 4 Tbsp milk until smooth.
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