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

Ingredients

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

View full recipe at SpringPad