Ricotta Cookies

2 cups sugar

1 cup butter - softened

15 oz. Ricotta cheese

2 tsp. Vanilla

2 lg. Eggs

4 cups flour

2 tsp. Baking powder

1 tsp. Salt

Icing

1 ½ cups powdered sugar

3 Tbs. Whole milk

Using large mixer bowl, using low speed, beat sugar and butter until creamed. Increase speed to high and beat until fluffy.

Lower speed to medium and add ricotta, vanilla and eggs and blend well.

Reducing speed to low, add flour, baking powder and salt. Beat until a dough is created.

Preheat oven to 350F. 

Drop by level tablespoons, 2" apart, onto ungreased cookie sheets. Bake 15 minutes or until cookies are slightly golden. Finish cookies will be soft. Remove gently with spatula and place on wire racks to cool and set. 

When cookies are completely cooled, prepare icing by combining powdered sugar and milk in a small bowl. Whip with fork until smooth. 

Use small knife or spatula to spread icing atop cookies.  Sprinkle with sugar crystals. Allow icing to dry completely, about an hour. 

To make these cookies for Christmas, simply sprinkle with red and green decorating sugars.

Sweet with an ever so slight savory, moist and hard to stop enjoying once you start. 

“Got Milk”?

Diane De Filipi lives in the Napa Valley and leads cooking tours to Italy and Burgundy, France. Visit letsgocookitalian.com or ila-chateau.com/cook-italian for more information.