Ricotta Cookies

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Ricotta Cookies and a glass of ice cold milk is by far one of my twins most favorite after school snacks. Every time I make a trip to Joe Pace to purchase fresh ricotta they make sure I buy enough to make a batch of their favorite cookies!  Today I noticed a small container of ricotta in the refrigerator left over from our St. Joseph feast last week. I decided to surprise the kids this morning and whipped up a batch for them to enjoy for breakfast. This moist cake like textured cookie is perfect to serve with a glass of milk or cup of Cappuccino, any time of day or night…They are simply heavenly, and I can guarantee they won’t last long!

If you never tasted a Ricotta Cookie…Your Missing Out on something Big!!!!

Click see more for recipe details

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Ricotta Cookies

Ingredients

1 cup salted butter softened or at room temperature

2 cups sugar

2 large eggs; beaten well

16 oz. fresh ricotta cheese

2 teaspoon pure vanilla extract

4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

Icing ingredients

½ cup whole milk

½ teaspoon salted butter softened

½ teaspoon Crisco

4 cups confectioners’ sugar

1 tablespoon fresh lemon juice

Colored candy sprinkles

Step-by-Step

1 preheat oven 350 degrees

2  line cookie sheets with parchment paper

3 in the bowl of  stand mixer; cream butter and sugar until fluffy

4   add egg and vanilla; continue to mix on medium speed

5  add ricotta cheese and continue to mix until well incorporated

6 in separate bowl sift flour, baking powder and baking soda together

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7  add dry ingredients a little at a time; mix well on medium/low speed

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8  scrape down sides of mixing bowl and paddle attachment well (dough will be very thick); mix 30 seconds

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9  using 1 inch cookie scoop; fix scant rounded dough balls 1 ½ inch apart on prepared cookie sheet

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10 bake 10-12 minutes or until cookie edges are slightly golden

11  remove from oven;  cool 15 minutes

12   to make icing warm milk Crisco and butter in a small pan over medium heat until butter and Crisco is melted and warm, remove from heat

13  whisk in the confectioners’ sugar and lemon juice until smooth ribbon like consistence

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14 dip each cookie into prepared icing; top with candy sprinkles; place cookie on cookie rack 20 minutes before serving

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