Italian Ricotta Cookies PT60M https://img4.recipesrun.com/201907/2019/0731/19/9/183151/300x200x90.jpg Italian Ricotta Cookies, the easiest cookie to make for all holidays and special occasions. These cookies have been done a million times and in a million ways before, but this is my own personal take on them and what I think tastes the best! BTW, by just changing the color of the sprinkles, these cookies can be adapted for holidays, weddings, bridal showers, communions, etc. 24 servings Ingredients: 1/2 cup Milk 2 tablespoons Fresh lemon juice 4 cups Confectioners’ sugar 3/4 teaspoon Fine sea salt 2 teaspoons Baking soda 4 cups All-purpose flour 2 Large eggs 4 teaspoons Vanilla extract Finely grated zest of 1/2 lemon 1 3/4 cups Ricotta cheese, preferably fresh 2 cups Sugar 1 cup Unsalted butter, softened
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Italian Ricotta Cookies

Italian Ricotta Cookies, the easiest cookie to make for all holidays and special occasions. These cookies have been done a million times and in a million ways before, but this is my own personal take on them and what I think tastes the best! BTW, by just changing the color of the sprinkles, these cookies can be adapted for holidays, weddings, bridal showers, communions, etc.
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    01 Information
    • Grade easy
    • Serving 24 servings
    • Total Time 60 Mins
    02 Ingredients
      • 1/2 cup Milk
      • 2 tablespoons Fresh lemon juice
      • 4 cups Confectioners’ sugar
      • 3/4 teaspoon Fine sea salt
      • 2 teaspoons Baking soda
      • 4 cups All-purpose flour
      • 2 Large eggs
      • 4 teaspoons Vanilla extract
      • Finely grated zest of 1/2 lemon
      • 1 3/4 cups Ricotta cheese, preferably fresh
      • 2 cups Sugar
      • 1 cup Unsalted butter, softened
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    03 Method
    • Step 1
      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.
    • Step 2
      Heat oven to 350℉ 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 3
      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.
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    04 Author
    lihui lihui
    134 Recipes
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