- 12 ounces ricotta cheese
- 2 cups confectioners' sugar
- 24 cup pizzelle cookies
1.Beat ricotta with confectioners' sugar on low speed in a mixer bowl until light and fluffy, about 2 minutes. Set aside at room temperature until ready to use, about 30 minutes.
2.Place filling in a pastry bag fitted with a coupler; pipe about 1 1/2 tablespoons filling onto half the cookies. Place remaining cookies on top of filling; gently press to squeeze filling to edges. Filled cookies can be stored at room temperature for up to 2 hours.