ITALIAN RICOTTA COOKIES

INGREDIENTS:

1 cup butter, softened

1 3/4 cups sugar

2 eggs

2 tsp lemon zest

1 tsp vanilla

15oz whole milk ricotta

3.5 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Glaze

2 cups powdered sugar

1/4 tsp almond extract

4–5 tbsp milk

rainbow sprinkles

DIRECTIONS:

In a large mixing bowl, using a hand mixer or stand mixer, beat together butter and sugar until creamy. Once creamy, add in eggs, lemon zest, and vanilla. Then add in ricotta and beat until smooth.

In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.

Slowly add dry ingredients to wet ingredients until all combined and dough forms.

Refrigerate dough at least 4 hours or overnight …