Ricotta Cookies

4 c. flour

2 Tbsp. baking powder

1 tsp. salt

Whisk together and reserve.  In a large bowl, beat:

2 c. sugar

2 stcks unsalted butter, at room temp.

Beat until creamy, about 5 minutes.  Reduce power, and add:

15 oz. full fat ricotta cheese

2 tsp. vanilla

2 eggs at room temperature

Beat until well combined.  Reduce speed to low and add flour mixture,

mixing just until dough forms.  Drop by level tablespoons about 2" apart

onto parchment lined cookie sheets.  Bake until very lightly golden, about

15 minutes.  Cool 2 minutes, then transfer to wire rack.  Cool completely.

Icing:

1 1/2 c powdered sugar

3 Tbsp. half and half

Whisk together until smooth, add more cream or more sugar as needed to

get desired consistency.  Spread on cookies, top with colored sugar if

desired.  Allow icing to set one hour.

When I make these, I am going to drizzle the tops of some of them

with dark chocolate or sprinkle them with toasted sliced almonds

(or both!)   mmmmmmm
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