Christmas Ricotta Cookies |
Prep time: 1 hour 30 mins
Cook time: 15 mins
Total time: 1 hour 45 mins
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 tsp lemon zest
- 1 cup ricotta cheese
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- Cream cheese frosting and sprinkles for decoration
- Cream together the butter, sugar and lemon zest in a stand mixer with paddle attachment (or with an electric mixer).
- Add the ricotta cheese, egg and vanilla extract while mixing on low speed.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Slowly add the flour, alternating with some sprinkles if desired, until it is completely mixed in.
- Chill the dough for one hour in the refrigerator, wrapped in a ball in plastic wrap.
- Preheat the oven to 350 degrees F.
- Form 1-inch balls with your hands and place on a baking sheet lined with parchment paper (or nonstick baking sheet).
- Bake the cookies for 15 minutes, until firm to the touch and golden on the bottom.
- Cool the cookies completely before frosting and decorating with sprinkles.
Makes 18 cookies
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/christmas-ricotta-cookies/
3.4.3174