Ricotta Cookies

Ingredients

1 cup salted butter softened or at room temperature

2 cups sugar

2 large eggs; beaten well

16 oz. fresh ricotta cheese

2 teaspoon pure vanilla extract

4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

Icing ingredients

½ cup whole milk

½ teaspoon salted butter softened

½ teaspoon Crisco

4 cups confectioners’ sugar

1 tablespoon fresh lemon juice

Colored candy sprinkles

Step-by-Step

1 preheat oven 350 degrees

2  line cookie sheets with parchment paper

3 in the bowl of  stand mixer; cream butter and sugar until fluffy

4   add egg and vanilla; continue to mix on medium speed

5  add ricotta cheese and continue to mix until well incorporated

6 in separate bowl sift flour, baking powder and baking soda together

7  add dry ingredients a little at a time; mix well on medium/low speed

8  scrape down sides of mixing bowl and paddle attachment well (dough will be very thick); mix 30 seconds

9  using 1 inch cookie scoop; fix scant rounded dough balls 1 ½ inch apart on prepared cookie sheet

10 bake 10-12 minutes or until cookie edges are slightly golden

11  remove from oven;  cool 15 minutes

12   to make icing warm milk Crisco and butter in a small pan over medium heat until butter and Crisco is melted and warm, remove from heat

13  whisk in the confectioners’ sugar and lemon juice until smooth ribbon like consistence

14 dip each cookie into prepared icing; top with candy sprinkles; place cookie on cookie rack 20 minutes before serving