This Italian cookies recipe creates pillowy soft, lightly sweet cookies. They can be decorated to match any occasion so be as creative as you like!
Servings: 4about 5 dozen
1cupbuttersalted or unsalted- at room temp
2heaping teaspoons vanilla
4cupsall purpose flour
1container store bought vanilla frosting
In large mixing bowl, place butter, sugar, eggs, and vanilla. Mix well with electric mixer until fully combined. Add Ricotta and mix again until incorporated.
Add flour, salt, and baking soda. Beat again until fully incorporated and a dough is formed. Dough will be soft and sticky.
Using a cooke dough scoop or two spoons, drop by tablespoonfulls onto greased baking sheets. Bake at 350 for about ten minutes, or until lightly browned around bottom edges. Remove from oven and allow to cool completely.
Remove lid and foil seal from can of frosting and microwave for about thirty seconds. Stir. Gently spread a little icing on top of each cookie and sprinkle with sprinkles of choice before icing sets.