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Hand formed, Ricotta Cookies

Source of Recipe

Unknown


Recipe Introduction

Makes 1 dozen large cookies If you don't have an ice cream scoop, use a slightly rounded 1/4 Cup measure

List of Ingredients

1/2 C unsalted butter
1 C sugar
1 tsp vanilla
2 eggs
2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
7 1/2 ounces ricotta cheese (scant 1 C)
Cream cheese frosting
frshly grated nutmeg


Recipe

Preheat oven to 350 degrees.
Line 2 baking sheets with parchment
In a bowl, beat the butter and sugar until well blended. Add vanilla and eggs, one at a time, beating until incorporated.
Mix dry ingredients and add half to the butter mixture, blend well. Add ricotta, then stir in rest of flour mixture.
Using a medium ice cream scoop, portion mixture into 2 1/2 to 3 ounce balls. Place on prepared baking sheets. Bake 20 to 30 minutes or until bottoms of cookies are just golden. Cool on wire racks. Frost and grate nutmeg on top.

Cream cheese frosting;
1 stick + 2 T butter
1/2 C cream cheese, room temperature (4 oz)
1 tsp vanilla
1 1/2 C powdered sugar
Beat butter until light and fluffy. Add cream cheese and vanilla. Gradually beat in powdered until incorporated.