Joanne’s Traditional ITALIAN RICOTTA CHEESE COOKIES
Cookies:
1/2 lb (2 sticks) unsalted butter, room temperature
2 cups granulated sugar…………………………..1 lb. (16oz) Ricotta cheese
2 eggs…………………………………………………Zest of 1 orange
OPTIONAL: 2 TB Triple Sec (or other orange liqueur)
1 tsp. pure vanilla…………………………………...4-1/2 cups flour
1 tsp. baking powder……………………………….1 tsp baking soda
1/2 tsp salt
Frosting:
3-1/2 cups powdered sugar……………………….1 tsp. pure vanilla
4-6 TB milk (I like vanilla almond milk or Italian Sweet Cream flavored liquid coffee creamer ~ but also like to add a couple of tsp. of Triple Sec as part of the liquid in the glaze too)
OPTIONAL: sprinkles
***
Preheat oven to 350F. Line baking sheets with parchment paper & set aside. **
Put flour in a medium bowl and whisk in baking powder, soda and salt, set aside.
Cream the butter in your electric mixer bowl. Then add in the sugar and continue to cream, about 1 minute or so. Now add the eggs, ricotta cheese, vanilla, orange liqueur (if using) and orange zest ~ beating until well incorporated.
Lower the speed and gradually add the flour mixture. Then raise the speed and beat until it forms a soft dough. Use a small cookie scoop to put balls on the prepared baking sheets.
Bake for 9-11 minutes until edges are just barely brown. Remove from oven, let rest for a couple of minutes before moving over to cooling rack.
Meanwhile, MAKE the FROSTING: Put the powdered sugar, butter and vanilla in a small bowl. Whisk in the milk (1 TB at a time) until smooth, thick drizzle consistency. Dip top of cookies into frosting and sprinkle with your favorite sprinkles. ** Makes about 5-6 dozen.