Every Christmas, we visit my husband's parents in Rochester, New York. And every Christmas, we are graced with Aunt Lana's cookies. These ricotta-based cookies are light and moist and just a little decadent. I've tried making them in the past but I never really seemed to get it right. I followed the recipe taking care to spend lots of time beating the dough to get it to the sticky consistency and these were much closer to Aunt Lana's cookies.
Makes: About 75
Skill Level: Easy
Time to Make: 40-50 minutes
1 cup butter, softened
2 cups granulated sugar
1 (15 ounce) container of ricotta
3 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
4 cups all-purpose flour
1 cup powdered sugar
Preheat oven to 350ºF. Mix the butter, sugar, ricotta, vanilla extract, baking soda, salt, and flour together in a large bowl until well combined and the dough is sticky. This may take up to 10 minutes to accomplish.
If you'd like more natural looking cookies, simply drop the dough by the teaspoonful onto parchment-lined baking sheets. If you'd like more uniform cookies, roll a teaspoon of dough into smooth balls with your palms. Use the back of a fork and push lightly into the center of the dough ball to flatten the bottom of the cookie and to create an indentation in the center of the cookie. Bake for 10 minutes. (You may need to bake in batches.)
Set the cookies on wire racks and cool for 15-20 minutes.
In a small saucepan over low heat, whisk a small stream of milk into the powdered sugar to create a thin glaze. Stir until smooth. Remove from heat and drizzle over the cooled cookies and immediately top with sprinkles. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!