These soft and delicious Italian cookies are so quick and easy to make. This recipe makes a fairly big batch which is great for parties and events. I especially like baking them for bridal showers. They freeze really well too!
Ingredients for Cookies:
2 sticks (1 cup) Butter, softened
1 3/4 cup granulated Sugar
2 Eggs
1 container (15 oz) Ricotta Cheese (approx. 1 3/4 cups)
2 Tbsp Vanilla Extract
4 cups all-purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
Ingredients for Glaze:
4-5 Tbsp. Milk
1 1/2 cups Powdered Sugar
1 tsp. Almond Extract (or extract of your choice) ~ I used Anise Extract
Sprinkles
INSTRUCTIONS:
Preheat oven to 350 F. In medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mixing until well combined.
In separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well.
Roll or scoop the dough into teaspoon-sized balls. Place on cookie sheet lined with parchment paper (or an ungreased cookie sheet) about 2 inches apart.
Bake 8-10 minutes or until lightly browned. Let cookies coo on baking sheets for 3 minutes before transferring to wire racks to cool completely.
In medium bowl, beat the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on wire racks. Immediately top with sprinkles. Repeat for remaining cookies.
Note: Do not store in covered container - make sure air circulates to them. Eat within 3 to 5 days or freeze them in a tightly sealed container (line layers with wax paper).
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Timecodes
0:00 - Intro
0:08 - Making the Dough
2:37 - Rolling the Cookies
3:47 - Preparing Glaze
5:00 - Applying Glaze & Sprinkles
5:37 - Ready to Eat
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*Music is from KZread and/or Purple Planet Royalty Free Music.