I had some leftover ricotta that I needed to prepare. I found the following recipe for Italian Ricotta Cookies on the New York Times; I simply adapted some of the proportions.
For the cookies
240 g all-purpose flour
1/2 tsp. fine sea salt
1 tsp. baking soda
1 stick unsalted butter, at room temperature
212 g sugar
212 g fresh ricotta cheese
Finely grated zest of 1/2 lemon
1½ tsp. vanilla extract
1 large egg
For the icing
225 g confectioners’ sugar
1/2 tbsp. unsalted butter, melted
1 tbsp. fresh lemon juice
1/2 tsp. vanilla extract
1/8 cup to 1/4 cup milk, as needed
- Sift together the flour, salt, and baking soda.
- Using an electric mixer, cream the stick of butter with the sugar on medium speed with the paddle attachment, until fluffy, about 2 minutes.
- Add ricotta, lemon zest, and 1½ teaspoon vanilla and beat well.
- Beat in the egg, scraping down the bowl periodically.
- On low speed, mix in the sifted dry ingredients.
- Cover dough and chill for at least 2 hours and up to a week.
- Spoon rounded pieces of cookie dough onto parchment paper-lined baking sheets, spacing 1-inch apart.
- Bake cookies at 350°F, rotating sheets halfway through, until just golden brown around the edges, about 10 minutes. Let cool on wire racks.
- In a bowl, whisk the confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice and 1/2 teaspoon vanilla and enough milk to make a spreadable icing.
- Spread icing on cooled cookies, then let set for at least 20 minutes before serving.