Italian Ricotta Cookies

italian-ricotta-cookies
By Melissa Clark, from the New York Times

Lush, creamy, crunchy and full of lemon.

2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
425 grams sugar (about 2 cups)
1 ¾ cups ricotta cheese (15 ounces)
Finely grated zest of 1/2 lemon
4 teaspoons vanilla extract
2 large eggs
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about 3/4 teaspoon)
450 grams confectioners’ sugar (about 4 cups)
2 tablespoons fresh lemon juice
¼ cup to 1/2 cup milk, as needed

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 well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.

Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. 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
Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, 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

Leave a Reply

Your email address will not be published. Required fields are marked *

*