Italian Ricotta Cookie

Ingredients:

For the Cookies:

• 2 cups ricotta cheese (whole milk)
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 4 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

For the Glaze:

• 2 cups powdered sugar
• 3-4 tbsp milk
• 1 tsp vanilla extract
• Colored sprinkles for decoration

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare the Dough: In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Mix in the ricotta cheese, vanilla extract, and almond extract (if using).
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix.
5. Form Cookies: Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Bake for 12-14 minutes or until the edges are lightly golden. The cookies should be soft but set. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. Add more milk if needed to reach the desired consistency.
8. Glaze and Decorate: Once the cookies are fully cooled, dip the tops into the glaze or drizzle it over them. Immediately sprinkle with colorful sprinkles before the glaze sets.
9. Let the Cookies Set: Allow the glaze to set for about 30 minutes before serving.

Enjoy these soft, sweet ricotta cookies with a hot cup of coffee or espresso!