Ricotta Cheese Cookies

Here is the first cookie recipe...and it is (drum roll please.....) Ricotta cheese cookies!!

My husband's family is 100% Italian and a few years ago I wanted to make an Italian cookie and found this recipes on http://www.allrecipes.com/. It was a hit!!! It is now one of my most requested recipes and my mom's favorite!


The recipe makes a LOT of cookies...5-6 dozen!!


I am not good at taking a picture at every step in the process...that's not how I roll. :) (I usually just completely forget)


First...here is the recipe:



Ricotta Cheese Cookies
Ingredients:
2 cups sugar
1 cup butter, softened
15 ounces ricotta cheese (I use the whole milk kind)
2 teaspoons vanilla
2 large eggs
4 cups flour
2 tablespoons baking powder
1 teaspoon salt
Glaze:
3 cups powdered sugar (sifted)
6 tablespoons milk
Colored sugar and/or sprinkles
Method:
1. Preheat oven to 350 degrees
2. On low speed, beat butter and sugar until blended. Increase to high speed and beat until light and fluffy, about 5 minutes.
3. At medium speed, beat in ricotta, vanilla and eggs until well combined. In separate bowl, combine flour, baking powder and salt. Reduce speed to low and gradually add flour mixture and beat until combined and dough forms.
4. Drop by level tablespoons, about 2 inches apart, onto parchment-lined baking sheet. Bake about 15 minutes, or until just lightly browned. Remove to cooling rack.
5. When completely cool, prepare glaze. Whisk confectioners sugar and milk until smooth. Holding cookie, dip the top into glaze and allow excess to drip off. Sprinkle with colored sugar or sprinkles. Allow to set on wax paper.

Now...for some pictures.

This one is of the ingredients...nothing fancy or expensive here!

Here is the dough....nice and light and fluffy. See my little scooper?? It is PERFECT for this recipe. It is just the right amount and I can crank out the cookies in no time!




This one is the cookies just out of the oven...they should be just beginning to look golden brown.



Here is the finished product! After I dip the tops in the glaze, I put them on cooling racks so the excess can drip off. This way you don't get a soggy bottom. I put wax paper under the cooling rack to catch the glaze, so my counter tops stay clean.

These cookies are buttery and moist and light and just delicious! I have never met someone who has not liked them and the kids love them too! You can change up the sprinkles for the season. I just did them for a fall party and used orange, yellow and green colored sugar.

Enjoy!!