While looking through my fridge I noticed I had ricotta cheese I needed to use. I could have made a lasagna but I figured why not something sweet, so I made Italian Ricotta Cookies. I love these cookies because I am a fan of glazed cookies and I love adding sprinkles to anything I can. Hope you give these a try!!
ITALIAN RICOTTA COOKIES
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 cup butter, softened
15 oz. ricotta cheese, I used part skim
2 eggs, I used large
½ cup confectioner sugar
½ tsp. almond extract, you could also use vanilla, but I like the almond taste better
1 TBSP. milk, I used skim, any is fine
In a large bowl mix flour and dry ingredients, set aside.
In a kitchen aid mixer or large bowl and hand mixer beat butter and sugar until nice and fluffy. mix in ricotta vanilla and eggs until combined, now mix in flour mixture just until combined. chill the dough for a few hours now or overnight for best results.
when ready to bake Preheat oven to 350 degrees.
using a ice cream scoop for best results scoop the dough and place on a sil pat lined cookie sheet. If you don’t have a sil pat parchment paper is fine. bake for 12-14 minutes or until bottom is golden brown. Cool on a baking sheet.
while cookies are cooling mix together ingredients for glaze, once cookies are cooled prepare a lined cookie sheet, dip cooled cookies in the glaze and add sprinkles before glaze hardens. let dry on cookie sheet until they harden.