Helen's Ricotta Cookies

By carvalhohm

Ingredients

• Icing:
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup plus 1 tablespoon (8 1/2 ounces) ricotta cheese
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

*+Cookies:*+ Preheat oven to 350º. Line 2 baking sheets with parchment paper or nonstick silicone liners.

Combine flour, baking soda and salt in small bowl.

Combine butter and granulated sugar in bowl of stand mixer fitted with paddle attachment and beat on high speed until light and fluffy. Add ricotta, eggs and vanilla extract, and beat until thoroughly incorporated. Reduce mixer speed to low and add flour mixture, beating until just combined. Refrigerate dough if not baking right away.

Drop dough by teaspoon onto baking sheets, spacing cookies two inches apart. Bake, rotating and switching position of sheets halfway through baking, until cookies spread and become golden around edges, about 12 minutes. Cool on baking sheets for 5 minutes, then remove cookies with offset spatula to racks and cool completely.

*+Icing:+* Combine confectioners' sugar, milk and butter in medium bowl and whisk together until smooth. Drizzle icing onto cooled cookies using teaspoon, holding it perpendicular to cookie and letting the icing drip from tip of spoon.