Makes about 6 dozen cookies.
For cookie
4 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
15 ounces ricotta cheese
2 teaspoons vanilla extract
2 eggs
For icing
1½ cups powdered sugar
3 tablespoons milk
Red and green decorative sugars, optional
Directions
To prepare cookies: Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt, and reserve.
In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add sugar and beat until light and fluffy, about 2 minutes. Reduce speed to medium, add ricotta cheese, vanilla extract and eggs, and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix just until dough forms.
Drop dough by level tablespoons, about 2 inches apart, on prepared baking sheets. Bake until cookies are lightly golden, about 15 minutes (cookies will be soft). Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.
To prepare icing: In a medium bowl, whisk together powdered sugar and milk until smooth, adding more milk or powdered sugar as necessary for desired consistency. Using a small spatula or knife, spread icing on cookies (and top with decorative sugar, if desired). Allow icing to set for 1 hour before serving.
2008 Finalist: Mary Beth Conzett of Plymouth, Minnesota, who adapted recipe from Good Housekeeping magazine
Most Read
-
Star Tribune's 'Cookie Book' gets a sequel
-
This Minneapolis pastry chef is taking on Paris in the Food Network's new baking competition
-
25 Mother's Day brunches in the Twin Cities that will dazzle mom
-
These Minnesota-made bonbons might be the best in the world
-
Your fridge is a place where fresh food goes to die. That doesn't have to happen.