Page 18 - 2020-2021 Holiday and New Year Recipe Book | University of Rochester

Italian Ricotta Cheese Cookies

Submitted by Erika (Dercautan) Illiano ’97

INGREDIENTS DIRECTIONS
Prep Time: 20 mins 1. Preheat oven to 350 degrees F.
Cook Time: 15 – 20 mins 2. In a stand mixer, beat sugar and butter on
Serves: 64 cookies medium speed until blended (it will take a
2 cups sugar few minutes to get light and fluffy).
1 cup (2 sticks) unsalted butter, softened 3. Add baking powder and salt, then add flour
15 ounces whole milk ricotta cheese one cup at a time and continue mixing until
2 t vanilla extract dough forms between adding each cup of
2 large eggs flour.
4 cups all-purpose flour 4. Drop dough by level tablespoons, about 2
2 T baking powder inches apart, onto ungreased large cookie
1 t salt sheet.
5. Bake about 15 minutes or until cookies are
Icing Ingredients: lightly golden brown on top.
1 1/2 cups of confectioner's sugar 6. Place on rack to cool for at least 15
Lemon extract minutes.
Whole milk 7. Make icing by taking 1 1/2 cups
confectioner's sugar and adding lemon
extract.
8. Start to whisk together and then slowly add
milk until you reach desired consistency
and taste (not too runny, and not too
thick!).
9. Drop icing on cookies, and then leave to
harden for at least 30 minutes.

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