These Italian ricotta cookies are super soft and absolutely delicious. Covered with an almond glaze and sprinkled, they are sure to become a family favorite!
INGREDIENTS
FOR THE COOKIES
2 bars of butter, softened
1 3/4 cup granulated sugar
2 eggs
1 package (15 ounces) of ricotta cheese
2 tablespoons vanilla extract
4 cups of all-purpose flour
1 tsp. baking powder
1 teaspoon baking soda
FOR THE ENAMEL
4-5 tablespoons of milk
1 1/2 cups of powdered sugar
1 teaspoon almond extract
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a medium bowl, beat butter and sugar. Add eggs, ricotta cheese, and vanilla extract; mix until well combined. 3. In a separate medium bowl, combine flour, baking powder and baking soda. Add flour mixture to ricotta mixture; mix well. Roll or scoop out dough into teaspoon-sized balls. Place on an ungreased cookie sheet, about 2 inches apart.
- Bake for 8 to 10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before placing them on a wire rack to cool completely.
- In a medium bowl, whisk together milk, powdered sugar and almond extract until smooth. Dip the tops of the cookies into the glaze and place them back on the wire rack. Immediately, cover them with sprinkles. Repeat for remaining cookies.