Ingredients:

• • 3 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 1 teaspoon lemon zest
  • 1 ¾ cups (15 oz) fresh ricotta cheese
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature

  Glaze

  • ¼ cup (½ stick) unsalted butter, melted
  • 2 cups sifted powdered sugar
  • 1 teaspoon clear vanilla or almond extract **see notes
  • 3 tablespoons milk or heavy whipping cream, more if needed to desired consistency

  Decoration

  • Red and green Nonpareils or sprinkles

Cooking Instructions:

Cookies

1. In a large bowl, whisk together flour, baking powder and salt.
2. In bowl of stand mixer or large bowl, beat butter, sugar and lemon zest until light and fluffy.
3. Mix in ricotta and vanilla extract until well combined.
4. Add eggs one and a time, beating after each addition. Gradually add flour mixture and mix well.
5. Cover the bowl with plastic wrap and place in refrigerator to chill for at least 2 hours.
6. Remove from refrigerator and preheat oven to 350 degrees F.
7. Line baking sheets with parchment paper or a silicone mat.
8. Scoop the dough using a small cookie dough scoop. Or shape into balls and place on prepared baking sheet.
9. Bake for 9-11 minutes or until the cookies are golden brown.
10. Cool on wire rack. Don’t glaze them until they are completely cool.

Glaze

1. In a medium bowl, beat the butter, powdered sugar, vanilla extract and milk until smooth.
2. Spread on cookies or dip the tops into the bowl of glaze.
3. Add the sprinkles or other decorations right away before the glaze hardens.