cookie - Nutella Ricotta Cookies

By tinathorn

Ingredients

• Icing:
• 1 Cup Sugar
• 2 Cups All Purpose Flour
• 1 1/4 Cup Ricotta
• 1/2 Cup Nutella
• 1 stick Unsalted Butter softened
• 2 tsp Vanilla extract
• 2 Eggs
• 2 tsp Baking Powder
• 1 tsp Salt
• 1 1/2 Cup Confectioners Sugar
• 2 tbsp Milk
• Rainbow Sprinkles (preferred)

Details

Servings 1
Adapted from cookingwithnonna.com

Preparation

Step 1

Preheat oven to 350 degrees F.

In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.

Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, Nutella, vanilla, and eggs until well combined.

Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.

Drop dough by level tablespoons, or with an ice cream scoop about 2 inches apart, onto ungreased large cookie sheet. Bake about 12-15 minutes (cookies will be soft on the inside). With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough.

When cookies are cool, prepare icing: In small bowl, stir confectioners sugar and milk until smooth. With small metal spatula or knife, spread icing on cookies; sprinkle with sprinkles of your choice. Set cookies aside to allow icing to dry completely, about 1 hour.