SOFT RICOTTA COOKIES WITH VANILLA BEAN GLAZE

This Soft Ricotta Cookie recipe came to me from one of my dad’s coworkers. She got the recipe from a lady from Italy who said it was okay to share the recipe. I’m so glad, because these cookies are really good. Really good, like I ate so many this weekend and my jeans are threatening not to zip. Like I ate the last five cookies for breakfast this morning just so I wouldn’t be tempted anymore! Does anyone else use that logic? And good thing they are so soft, with no noisy crunching required, because yes I did eat five cookies for breakfast in the same room as my boys, without anyone suspecting a thing. Some may call it sneaky, I call it discreet. It’s just one of my many talents, I guess!

SOFT RICOTTA COOKIES WITH VANILLA BEAN GLAZE

INGREDIENTS
  1. 1 cup butter (2 sticks) softened
  2. 2 cups granulated sugar
  3. 2 eggs
  4. 15 ounces Ricotta cheese
  5. 1 teaspoon vanilla extract
  6. Caviar of one vanilla bean pod
  7. 4 cups all purpose flour
  8. 2 teaspoons baking powder
  9. 1 teaspoon salt

GLAZE
  1. 1 1/2 cups powdered sugar
  2. 3 tablespoons milk
  3. 1/4 teaspoon vanilla extract
  4. Caviar of one vanilla bean pod

INSTRUCTIONS
  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, cream together butter, sugar and eggs on medium speed.
  • Add Ricotta cheese and mix until smooth. Add vanilla extract and vanilla caviar and blend.
  • In a medium bowl, mix flour with baking powder and salt.
  • Gradually add the flour mixture to the wet ingredients on low speed until a dough is formed.
  • Drop the dough by level tablespoons onto a baking sheet. Bake for 12 minutes. Cookies will just be started to get golden around the bottom edges.
  • Remove from baking sheet and place on a cooling rack with parchment paper underneath.
  • Spoon glaze onto cookies and allow it to fully set before storing.