Italian Ricotta Cookies

Italian ricotta cookies are simple vanilla cake-like cookies, but in spite of their simplicity they are completely addictive. I like to frost and sprinkle them with nonpareils but they are just as delicious plain and unadorned. The recipe is adapted from one my cousin Nikki gave me.

Italian Ricotta Cookies
1 cup unsalted butter
2 cups sugar
1-3/4 cups ricotta cheese
2 large eggs
1 Tablespoon vanilla extract
3-3/4 c. flour
2 Tablespoons baking powder
1/2 teaspoon kosher salt

Frosting
3 cups unsifted confectioners sugar
6 Tablespoons whole milk
2 drops vanilla extract
colored nonpareils

Preheat oven to 350 degrees. Line three baking sheets with parchment paper. In a mixer beat butter and sugar for 5 minutes until light and fluffy. Add ricotta cheese, eggs, and vanilla and mix until smooth. In a separate bowl mix together flour, baking powder, and salt. Slowly add the dry ingredients to the wet. It should be a fairly thick but soft cookie dough. Flour your hands, letting the excess fall into the cookie dough. Roll dough into walnut-size balls. Place dough balls on baking sheet, roughly 20 balls per pan. Keep flour on your hands as you roll out more cookies, again letting the excess fall into the dough. Bake for 13-14 minutes until cookies are set and medium golden on the bottom. Remove pan from oven and let cookies cool completely on rack. For the frosting: whisk together the confectioners sugar, milk, and vanilla until smooth. Spread frosting on each cookie, then sprinkle with non pareils. Let dry completely then store in an airtight container. Makes 65 cookies.

Note: A nice cannoli flavored variation on this ricotta cookie can be made by reducing the vanilla to 2 teaspoons and adding 5-6 drops cinnamon oil and 1/2 teaspoon or more creme de cacao extract. For the frosting add 2 drops of cinnamon oil. Frost cookies but eliminate the sprinkles.