Swetha's Fusion

Ricotta Cheese Italian Cookies

Sunday, December 25, 2022

HAPPY HOLIDAYS & MERRY CHRISTMAS!!

Recently, at small Christmas gathering at my work place. I tasted some yummy cookies I never had before. Found out what it was , googled for recipe (Italian Ricotta Cheese cookies -tq) and here it is.

Check out more cooking ideas for Holidays!

Ingredients:

1 container whole milk ricotta cheese (15-ounce)
2½ cups - all-purpose flour
1 tsp - baking powder
1 tsp - salt
8 tbsp. - (1 stick) unsalted butter, softened
2 cups - sugar
2 - eggs, at room temperature
3 tbsp - lemon juice
¼ tsp - lemon zest
For the glaze: 1½ cups powdered sugar; 3 tbsp. lemon juice & ¼ lemon zested

Method:

Sieve the dry ingrediets (flour, baking powder, and salt) together and keep aside.
Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, one 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, small amounts at a time.
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 tablespoon for each cookie) onto the baking sheets.

Bake 10 minutes, until cooked through but still pale. (Note – they go from done to burnt really quick, test with a toothpick at 10 min)

Remove from the oven and let the cookies rest on the cooling rack. Continue with the remaining dough. Glaze and decorate once the cookies are cooled.
For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon the glaze onto each cooled cookie and use the back of the spoon to gently spread, add sprinkles to decorate. Let the glaze harden for about 2 hours.