Grandma Dorie’s Italian Ricotta Cookies - Recipes - The New York Times

Ingredients

  • 1 ¾ cups ricotta cheese (15 ounces), preferably fresh
  • 2 tablespoons fresh lemon juice
  • 2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
  • 425 grams sugar (about 2 cups)
  • Finely grated zest of ½ lemon
  • 4 teaspoons vanilla extract
  • 2 large egg
  • + 5 more ingredients
    • 480 grams all-purpose flour (about 4 cups)
    • 10 grams baking soda (2 teaspoons)
    • 4 grams fine sea salt (about ¾ teaspoon)
    • 450 grams confectioners’ sugar (about 4 cups)
    • ¼ cup to ½ cup milk, as needed

View full recipe at SpringPad

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