Italian Ricotta Cookies

Name: How to cook Italian Ricotta Cookies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 dozen cookies
Cuisine: Us

Introduce

Chef :

Ricardo

Italian Ricotta Cookies

This is recipe from Jessica Hulett’s grandmother. It is one of the most popular cookies among The new York Times’ readers. They are simple and delicious.

Ingredient

Food ration :

3 dozen cookies

Cooking time :

1 hour, plus 2 hours’ chilling

113 grams (1/2 cup)

plus 1/2 tablespoon unsalted butter, softened

213 grams

fine sea salt (1/4 to 1/2 teaspoon)

225 grams (2 cups)

Cooking instructions

* Step 1

Using an electric mixer, cream 113 grams butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 1 1/4 teaspoons vanilla and beat well. Beat in the egg.

* Step 2

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.

* Step 3

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.

* Step 4

Melt remaining 1/2 tablespoon butter. Combine with the lemon juice and the remaining 3/4 teaspoon vanilla. Sift confectioners’ sugar to break up any large lumps, and add to melted butter, in addition to enough milk to make a spreadable icing.