This Soft Ricotta Cookie recipe came to me from one of my dad’s coworkers. She got the recipe from a lady from Italy who said it was okay to share the recipe. I’m so glad, because these cookies are really good. Really good, like I ate so many this weekend and my jeans are threatening not to zip. Like I ate the last five cookies for breakfast this morning just so I wouldn’t be tempted anymore! Does anyone else use that logic? And good thing they are so soft, with no noisy crunching required, because yes I did eat five cookies for breakfast in the same room as my boys, without anyone suspecting a thing. Some may call it sneaky, I call it discreet. It’s just one of my many talents, I guess!
INGREDIENTS
1 cup butter (2 sticks) softened
2 cups granulated sugar
2 eggs
15 ounces Ricotta cheese
1 teaspoon vanilla extract
Caviar of one vanilla bean pod
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
GLAZE
1 1/2 cups powdered sugar
3 tablespoons milk
1/4 teaspoon vanilla extract
Caviar of one vanilla bean pod
INSTRUCTIONS
Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream together butter, sugar and eggs on medium speed.
Add Ricotta cheese and mix until smooth. Add vanilla extract and vanilla caviar and blend.
In a medium bowl, mix flour with baking powder and salt.
Gradually add the flour mixture to the wet ingredients on low speed until a dough is formed.
Drop the dough by level tablespoons onto a baking sheet. Bake for 12 minutes. Cookies will just be started to get golden around the bottom edges.
Remove from baking sheet and place on a cooling rack with parchment paper underneath.
Spoon glaze onto cookies and allow it to fully set before storing.
ull Reading: https://lovelylittlekitchen.com/soft-ricotta-cookies-vanilla-bean-glaze/
