I love to cook but baking has never been my forte’. Maybe it’s because of the need for precise measuring. Maybe because it’s because I am intimidated by some family members who are great bakers. In any case, every year at Christmas I do try a new recipe. This year alone I have learned how to make biscotti, ricotta cheese cookies and will be trying to make foccacia bread this week. I am going to conquer working with yeast dough!
Today, Jake, my oldest son, needed cookies for a cookie exchange thing at his student council meeting. I was limited in my choices because of a nut allergy so I went with Ricotta Cheese Cookies. I didn’t have lemon zest so that is the only thing I omitted in the recipe. Otherwise, I stayed true to the recipe I found at Italian Food Forever.
These are a tasty cookie made with ricotta cheese that are brushed with a powdered sugar glaze.
Makes 3-4 Dozen
by Deborah Mele
2 Sticks Of Butter At Room Temperature
2 Cups Of Sugar
1 (15 oz) Container Of Full Fat Ricotta Cheese
2 Teaspoons Vanilla Extract
2 Eggs, Lightly Beaten
Dash Of Salt
1 Teaspoon Baking Soda
1 Teaspoon Finely Chopped Lemon Zest
4 Cups All-Purpose Flour
1 Cup Powdered Sugar
Preheat oven to 350 degrees F. Mix all the ingredients together until just combined. The dough will be moist.
Drop by a teaspoon onto a greased cookie sheet.
Bake for about 10 minutes until firm. (I found that in my oven they took closer to 13 or 14 minutes.)The cookies should be golden brown on the bottom, but remain white on top.
Mix in enough milk to make a glaze that can be brushed. Lightly coat the tops of each cookie with the glaze and sprinkle with the colored sprinkles. Let dry fully before storing.
Deborah Mele 2002