These cookies are soft, buttery, fluffy and melt in your mouth delicious! And as all Italian cookies are, perfect for dipping in espresso….or wine!
Most Italian cookies are often made with anise, which is a licorice flavor. Not everyone loves that flavor so for these cookies, I did a little switching around and used vanilla and almond extracts instead. If you want that traditional Italian cookie taste, add the anise either way you will love these cookies. Now the secret to these cookies is the Ricotta cheese, it makes for the moist tender cookies ever!
- 1/2 cup butter softened
- 1 cup sugar
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 15 ounce container ricotta cheese
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon anise, optional
- 1 cup powdered sugar
- 2-4 tablespoons milk
- 2 tablespoons butter, melted
- 1/2 teaspoon almond extract
- Christmas sprinkles for topping
Preheat the oven to 350 degrees.
Cover a baking sheet with Parchment paper.
Add the butter and sugar to the bowl of a stand mixer and beat until fluffy with the paddle attachment.
Add in the ricotta cheese and eggs and mix until incorporated.
In a medium sized bowl whisk together the flour, baking soda, and powder.
Slowly add to the wet ingredients and beat together until combined.
Scoop the dough into teaspoons and roll into a ball. Drop on a parchment lined baking sheet.
Bake for 8-10 minutes or until just set.
Remove onto a wire rack to let cool.
To make the glaze:
In a small bowl whisk together the powdered sugar, milk and almond extract until you get the desired consistency. I like to dip the top of the cookies in the glaze and let them set on parchment paper. Sprinkle with Christmas sprinkles immediately.