Ricotta Cookies
Searcy (LP) This Italian Ricotta cookie recipe is the perfect snack to have with coffee or just for a sweet treat. It might seem weird to add cheese to a cookie, but ricotta is a very smooth cheese, and will make the texture very fluffy. The cookie is mixed with sugar and flour, so you won’t be able to taste the cheese.
Ingredients
- 2 sticks and 1 tablespoon unsalted butter, softened
- 2 cups sugar
- 1 ¾ cups ricotta cheese (15 ounces)
- ½ of a grated lemon
- 4 teaspoons vanilla extract
- 2 large eggs
- 4 cups all-purpose flour
- 2 teaspoons of baking soda
- about 3/4 teaspoon of sea salt
- 4 cups confectioners’ sugar (about 4 cups)
- 2 tablespoons lemon juice
- ¼ cup to 1/2 cup milk, add more if needed
Directions
Heat oven to 350 degrees and line several cookie sheets with parchment paper or non-stick liners. Using 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 until smooth. Beat in the eggs one at a time. Beat in flour, baking soda and salt. (If needed, scrape the sides of the bowl down with a rubber spatula) Cover dough and chill for at least 2 hours.
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.
Icing ( optional )
Melt the remaining tablespoon butter. Whisk or sift confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, and remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
Optional changes
You can change the flavor of your icing to whatever you want. Just add a few drops of the extract of your choice to the icing recipe ( Ex. Almond Extract ).
