Iced Ricotta Cookies

For your Shopping Cart:

These Italian favorites use creamy ricotta, golden raisins and chopped pistachios. Soft and simply iced, these cookies look just as good as they taste! Add this recipe to your cookie list for holidays or special occasions.

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup DeLallo Whole-Milk Ricotta
• 1 teaspoon vanilla
• 2 1/4 cup all-purpose flour
• 1 cup lightly salted pistachios, chopped
• 1/3 dried currants, or golden raisins
• 1 1/2 cups powdered sugar
• 1 to 2 tablespoons whole milk

Directions:

Preheat oven to 350˚F.

In a large bowl, beat butter for 1 to 2 minutes. If using a hand-mixer, beat for about 30 seconds on a medium setting. Add sugar, baking soda and salt.

Once combined, beat in eggs, ricotta and vanilla. If well incorporated, mixture will appear lumpy. Using a mixer, slowly add in flour. Once thoroughly combined, stir in 1/2 cup of pistachios and currants, or raisins.

Drop rounded tablespoons of dough onto an ungreased baking sheet. Bake for 10 to 12 minutes, or until bottoms are slightly brown. Cool on a wire rack.

For icing, combine powdered sugar with enough milk for a consistency to drizzle. Drizzle icing over cookies.

Makes 48 cookies. Printer-friendly version