Grandma Dorie’s Italian Ricotta Cookies

Jessica Hulett’s tender, cakey ricotta cookies taste like the white part of the best black and white cookie you’ve ever had. The recipe comes from Ms. Hulett’s grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.

Ingredients

• 2sticks (1 cup) plus 1 tablespoon unsalted butter, softened
• 425grams sugar (about 2 cups)
• 1 ¾cups ricotta cheese (15 ounces), preferably fresh
• Finely grated zest of 1/2 lemon
• 4teaspoons vanilla extract
• 2large eggs
• 480grams all-purpose flour (about 4 cups)
• 10grams baking soda (2 teaspoons)
• 4grams fine sea salt (about 3/4 teaspoon)
• 450grams confectioners’ sugar (about 4 cups)
• 2tablespoons fresh lemon juice
• ¼cup to 1/2 cup milk, as needed

• Nutritional Information

  • • Nutritional analysis per serving (72 servings)

      108 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 1 gram protein; 15 milligrams cholesterol; 67 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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About 6 dozen

Preparation

1. Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
2. Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks
3. Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.