4. Italian-Style Ricotta Cookies
Soft, moist, and covered in sprinkles. This recipe for Italian-style ricotta cookies is everything that defines an epic biscuit.
INGREDIENTS
3-½-cups all-purpose flour.
1-cup grass-fed butter – softened.
2-large free-range eggs.
2-tsp baking soda.
1-¾-cups granulated sugar.
1-tsp lemon zest.
15-oz. Ricotta.
1-teaspoon vanilla extract.
¾-tsp crushed Himalayan pink salt.
Glaze
1-tablespoon grass-fed butter – melted.
3-¾-cups powdered sugar.
2-tablespoons lemon juice.
1-teaspoon vanilla extract.
6-tablespoons whole raw milk.
METHOD
In a medium mixing bowl, add the flour, salt, and baking soda, whisk until combined then set aside. In a separate mixing bowl add the granulated sugar, zest, and butter – whisk until fluffy. Mix in the ricotta and the vanilla and cover the pan with plastic wrap. Chill in the fridge for 2-hours.
Preheat the oven to 350F and line a tray with wax paper – set aside. Using a cookie scoop, place the dough and bake for 12-minutes. While the cookies bake, prepare the glaze. In a medium mixing bowl add the melted butter, powdered sugar, vanilla, and lemon juice with the milk – whisk until smooth.
After the cookies cool off, cover with the glaze and add the sprinkles. Store in an air-tight container in the fridge for up to 5-days.