Italian Ricotta Cookies Recipe by Ricardo
Cooking Instructions 1 hour, plus 2 hours’ chilling 1 Using an electric mixer, cream 113 grams butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 1 1/4 teaspoons vanilla and beat well. Beat in the egg. 2 Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week. 3 Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks. 4 Melt remaining 1/2 tablespoon butter. Combine with the lemon juice and the remaining 3/4 teaspoon vanilla. Sift confectioners’ sugar to break up any large lumps, and add to melted butter, in addition to enough milk to make a spreadable icing. 5 Spread icing on cooled cookies, then let set for at least 20 minutes before serving. 1 Using an electric mixer, cream 113 grams butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 1 1/4 teaspoons vanilla and beat well. Beat in the egg. 1 Using an electric mixer, cream 113 grams butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 1 1/4 teaspoons vanilla and beat well. Beat in the egg. 2 Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week. 2 Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week. 3 Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks. 3 Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks. 4 Melt remaining 1/2 tablespoon butter. Combine with the lemon juice and the remaining 3/4 teaspoon vanilla. Sift confectioners’ sugar to break up any large lumps, and add to melted butter, in addition to enough milk to make a spreadable icing. 4 Melt remaining 1/2 tablespoon butter. Combine with the lemon juice and the remaining 3/4 teaspoon vanilla. Sift confectioners’ sugar to break up any large lumps, and add to melted butter, in addition to enough milk to make a spreadable icing. 5 Spread icing on cooled cookies, then let set for at least 20 minutes before serving. 5 Spread icing on cooled cookies, then let set for at least 20 minutes before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ratatouille Meatball subs Congolese Pondu 🇨🇩 Ratatouille Meatball subs Congolese Pondu 🇨🇩 Peper (Raw Papaya) shukto Steamed egg and plantain frittata Bottle gourd/ lauki curry(without onion and tomato) Chocolate Mousse Airfryer zero oil mysore bonda Chicken Gnocchi Sindhi kadhi رس ملائی Boneless Chicken Curry آلو مصالحہ پوری Peper (Raw Papaya) shukto Steamed egg and plantain frittata Bottle gourd/ lauki curry(without onion and tomato) Chocolate Mousse Airfryer zero oil mysore bonda Chicken Gnocchi Sindhi kadhi رس ملائی Boneless Chicken Curry آلو مصالحہ پوری