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Ricotta Cookies

These colorful cookies are light with a cake-like texture.

March 1, 2016

Ricotta Cookies
Paula Nemzek for KCTS 9 Cooks

These colorful cookies are light with a cake-like texture. They always make us feel like Spring is just around the corner.

Makes 9 dozen small cookies

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 16 ounces (2 cups) ricotta cheese
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Lemon Glaze

  • juice of 1 large lemon
  • 21/2 cups confectioners' sugar
  • 1/2 cup colored candy sprinkles

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. It helps to have at least 3 baking sheets for this recipe, since it makes so many cookies.

In a large bowl, cream together butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta and vanilla.

In a separate bowl, combine the flour, baking powder and baking soda. Stir into the ricotta mixture. Batter will be stiff.

Drop by a small (1 tablespoon) cookie scoop or tablespoonful onto the prepared cookie sheet.

Bake for about 10 minutes. Cookies should puff up to almost twice their size but the dough will not spread. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

To make the frosting, in a medium bowl, mix lemon juice with confectioners’ sugar. Add additional sugar if needed to thicken slightly. Dip top of each cookie into the icing, then dip in the sprinkles. Let icing harden on the wire rack, with the parchment from the cookie sheets underneath to catch any drips.

Note: These days, most ricotta comes in 15-ounce tubs. If the dough it too stiff and won’t take up all the flour, add up to 2 tablespoons milk to moisten. This recipe may be halved, or made into larger cookies – just adjust baking time.

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