Ricotta Cookies Ii 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.

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).

LEMON RICOTTA COOKIES

Steps:

• Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the dry ingredients. On low speed, beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
• Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Remove cookie dough from the refrigerator. Measure cookies to be 1 Tablespoon of dough each- just use a Tablespoon measuring spoon and your finger to release it onto the sheet. Place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until a cookie springs back when lightly poked with your finger. (That's how I test them!)
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
• Whisk the confectioners' sugar and lemon juice together until smooth. Add more confectioners' sugar to thicken or more lemon juice to thin, if desired. Spoon over cookies. Top with a sliced almond, if desired. If applied lightly, the glaze will set within a couple hours.
• Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

RICOTTA COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

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.