Italian Ricotta Cookies

• 2 sticks (1 cup) plus 1 tablespoon unsalted butter, softenedbutter
• 425 grams sugar (about 2 cups)sugar
• 1 3/4 cups ricotta cheese (15 ounces), preferably freshricotta
• Finely grated zest of 1/2 lemonlemon
• 4 teaspoons vanilla extractvanilla-extract
• 2 large eggsegg
• 480 grams all-purpose flour (about 4 cups)flour
• 10 grams baking soda (2 teaspoons)
• 4 grams fine sea salt (about 3/4 teaspoon)
• 450 grams confectioners’ sugar (about 4 cups)
• 2 tablespoons fresh lemon juicelemon-juice
• 1/4 cup to 1/2 cup milk, as neededmilk
• Colored sprinkles or sanding sugar, optionalsugar

1. 01Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. 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. 02Heat 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. 03Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, decorate with sprinkles or sanding sugar, if desired, then let set for at least 20 minutes before serving.

Calories

111 kcal

Protein

1 g

Fat

4 g

Saturated fat

2 g

Carbs

18 g

Fiber

0 g

Sugar

13 g

Sodium

69 mg

Cholesterol

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