With all of the heavy foods offered during the Christmas season, it’s so nice to nibble on something that is oh so light, sweet and delicious! Plus these cookies are so festive with the colors of the season sprinkled all over. With just a slight hint of lemon in both the cookie and the delicate icing of these Italian Ricotta Cookies, you just might have visions of lemon groves bursting with fresh citrus fruit along the Amalfi coast!
Italian Ricotta Cookies are very popular throughout the year because they can be sprinkled with any color for decoration. The flavor is also seasonless because there is no ginger, molasses, or typical Christmas flavors included in these delicious little cookies.
For a more hefty cookie to dip into your hot chocolate, coffee, latte’, or wine, bake some Biscotti with Dried Cranberries, White Chocolate and Pistachios. Drizzled with more white chocolate, you’ll fall in love with these biscotti! Here’s the recipe: Biscotti with Dried Cranberries, White Chocolate and Pistachios
- 3 1/2 cups (495g) all-purpose flour
- 2 tsp baking soda
- 3/4 tsp salt
- 1 cup (8 oz) unsalted butter, softened
- 1 3/4 cups (370g) granulated sugar
- 1 tsp lemon zest
- 15 oz. ricotta, whole milk or fresh (1 3/4 cups)
- 1 Tbsp vanilla extract
- 2 large eggs
- 1 Tbsp butter, melted
- 3 - ½ cups powdered sugar
- 2 Tbsp fresh lemon juice (or 1-1/4 tsp almond extract)
- 1 tsp vanilla extract
- 1 cup whole milk, adding more if necessary to your desired consistency -- we like the icing more 'light' than thick and heavy, but it is entirely up to you and what you prefer.
- In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).
- Mix in ricotta and vanilla extract then blend in eggs one at a time.
- Set mixer on low speed and slowly add in flour mixture and mix until combined.
- Cover bowl with plastic wrap and chill 2 hours or up to 2 days.
- Preheat oven to 350 degrees during last 20 minutes of dough chilling.
- Scoop chilled dough out 1 Tbsp at a time (and no larger!) and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper.
- Bake in preheated oven 12 - 14 minutes until underside of cookies are golden.
- Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature.
- Store in an airtight container in a single layer.
- In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla.
- Add ½ cup of milk until smooth, adding in more milk 1 a little bit at a time to thin as you desire.