* Ingredients :
+Italian ricotta cookies
°1 c Butter
°1 ¾ c sugar
°1 large lemon (zested and squeezed, reserve the juice for the glaze)
°1 ¾ c cottage cheese
°1 tablespoon of vanilla extract
°2 large eggs
°2 ½ tsp yeast
°½ tsp salt (or use ¾ tsp unsalted butter)
°3 ½ cups all-purpose flour
+Lemon glaze
°2 cups confectioner's sugar
°2 tablespoon lemon juice (reserved after zesting your lemon on it)
°2 tbsp milk
°1 teaspoon of vanilla extract
*Instructions
+Italian ricotta cookies
In a large mixing bowl or the bowl of your stand mixer, mix the butter, sugar and lemon zest until light and the butter turns pale. Add the ricotta and vanilla extract and mix until smooth.
1 cup butter, 1 ¾ cup sugar, 1 large lemon, 1 ¾ cup ricotta, 1 tablespoon vanilla extract
Mix the eggs one by one into the batter, then add the salt and yeast. Gradually add flour and mix until completely blended.
2 large eggs, 2 ½ tsp baking powder, ½ tsp salt, 3 ½ cups all-purpose flour
Use plastic wrap to cover the mixing bowl and refrigerate the dough for at least 2 hours, or up to 2 days.
Preheat your oven once the dough has cooled. Set the oven to 350°F (175°C) and line one or more baking sheets with parchment paper or a silicone baking mat.
Drop chilled dough into 1-inch balls on your prepared baking sheet, leaving 2-inch spacing between cookies. *These were portioned utilize melon baller and drop onto baking sheet.
Bake for 12 to 15 minutes, until the tops no longer look raw and the bottoms of the cookies are a light golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
+Lemon glaze
Once the cookies have completely cooled, combine the frosting ingredients in a small bowl until smooth. Add liquid sugar or more icing sugar as needed to achieve desired consistency. You want the icing to cling to your spoon with a slow trickle (that way it stays on your cookies!).
2 cups icing sugar, 2 tablespoons lemon juice, 2 tablespoons milk, 1 teaspoon vanilla extract
Dip each of the cookies into the bowl of frosting, allow the frosting to drip until the drizzle slows down, then invert and place on the cooling rack. Add sprinkles after a few cookies are frosted, if using.
Let the frosting come to room temperature before serving or storing.
Enjoy !
