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Ingredients
Ingredients for the cookies (Serves -54 to 58 cookies):-
- 4 cups all-purpose flour (500 grams)
- 1 1/2Â sugar (300 grams)
- 15 oz whole milk Ricotta (400 grams)
- 2 sticks softened unsalted butter (224 grams)
- 2Â eggs room temperature
- Zest of a lemon
- 1/2 tsp almond extract
- 3 tsp baking powder
- 2 tsp vanilla extract
Ingredients for Glaze:-
- 2 plus cups confectionery sugar
- 3 plus tablespoons of milk
- Sprinkles optional to decorate
Instructions
Directions for the cookies:-
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Step#1- Cream the butter and sugar until light and fluffy.
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Step#2- Add the eggs one at a time with the vanilla and almond extract.
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Step#3- Add the ricotta and lemon zest. Continue beating so it’s light and fluffy.
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Step#4- Spoonful at a time add the flour mixed with the baking powder.
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Step#5- Once it’s all incorporated you’ll have a fluffy and a little sticky mixture.
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Step#6- With an ice cream scooper scoop cookie balls and place them on a cookie sheet lined with parchment paper.
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Step#7- Bake at 350 for about 15-18 degrees or until the bottom is lightly golden.
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Step#8- Let the cookies cool before glazing.
Direction for the glaze:-
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Step#1- In a bowl mix the confectionery sugar and milk one tablespoon at a time.
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Step#2- Stir until a smooth thick glaze is formed. You can also add 1/2 tsp of almond extract for extra flavor.
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Step#3- Dip the top of the cookie in the glaze and immediately add your sprinkles otherwise they will no stick.
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Step#4- Let them dry and enjoy!
