Ricotta Cookies For Easter Recipes

ITALIAN RICOTTA COOKIES

Steps:

• 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.

GIADA'S NEW & IMPROVED LEMON RICOTTA COOKIES

Steps:

• In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F.
• Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
• For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

RICOTTA COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly browned.
• In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

RICOTTA COOKIES FOR EASTER

Steps:

• 1. Preheat oven to 350*. Line baking sheets with parchment paper.
• 2. In a large bowl (or your stand mixer bowl), at low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes).
• 3. Reduce speed to medium and beat in the ricotta, vanilla, and eggs.
• 4. Reduce speed to low and add flour, baking powder, and salt.
• 5. Beat until dough forms.
• 6. Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets.
• 7. Bake at 350 degrees F (175 degrees C) for about 10-15 (ovens vary) minutes or until cookies are very lightly golden (cookies will be soft).
• 8. With a spatula, remove cookies to a wire rack to cool.
• 9. When cookies are cool, prepare the icing. In a small bowl, stir confectioners' sugar and milk until smooth.
• 10. Dip cooled cookies in the glaze.

ITALIAN RICOTTA COOKIES

Steps:

• For the cookies:
• In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).
• Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix just until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
• Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat (I don't recommend using dark non-stick pans for this recipe since the bottoms will already become pretty golden. Dark pans brown more than uncoated pans do).
• Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
• Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.
• For the glaze:
• In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).

RICOTTA CHEESE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
• Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
• Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
• When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.