Italian
Ricotta Cookies
Cookies:
2
sticks of softened butter
1 ¾
cups sugar
15 oz
Ricotta Cheese
2
large eggs
2
tablespoons vanilla
4 cups
all purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
Glaze:
1 ½
cups powdered sugar
1
teaspoon almond extract
4-5
tablespoons milk
Sprinkles
Instructions:
Cream
the butter and sugar together until well combined. Add in the ricotta, eggs,
and vanilla and mix until well combined. In a separate bowl, mix your flour,
baking powder, and baking soda together – mix well before adding it to the wet
ingredients. Add about ½ cup of the flour into the wet mixture, and mix until
combined. Repeat, until all of the flour is mixed into the wet ingredients. The
original recipe says to use a small cookie scoop to make balls roughly 1
teaspoon in size. I used my medium sized scoop so they are slightly larger. The
1 tsp size baking time is 8-10 minutes, and for my larger ones it’s about 15
minutes – I have a gas oven which tends to need a little more time than electric
ovens. You want the cookies to just barely be brown on the bottom… just lightly
brown.
After
they are all cool, mix your ingredients for the glaze. Use a cookie rack, and
dip the tops of each cookie in the glaze – then top them with sprinkles. Work
quickly, and sprinkle after glazing because it dries really quickly. Enjoy!
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