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.

Roll into balls and place on parchment lined baking sheet. Bake at 350 for 12-14 minutes. Let cookies cool completely.

Once completely cooled, make glaze by whisking all ingredients together except the sprinkles. Ice cookies and add sprinkles. Store at room temperature for 24 hours or fridge for longer.