Writer and Photographer Francine Coles

These delicate Italian cookies showcase the perfect balance of lemon and vanilla, with whole milk ricotta lending an ethereal lightness to each bite. Finished with a gossamer-thin glaze and festive sprinkles, these versatile treats can be decorated to suit any holiday or celebration.

Yield: 60 cookies

Ingredients

  • 1 stick (4 ounces) butter, softened
  • 1 cup sugar
  • 1 lemon, zested
  • 1 cup whole-milk ricotta cheese
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice, milk or water
  • 1/2 teaspoon vanilla extract
  • Rainbow sprinkles or colored sprinkles of choice

Directions

To prepare the cookies: Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and lemon zest over medium speed until fluffy and lightened in color. Add the egg and vanilla; continue beating until well combined. Stir in the ricotta and mix over medium speed until combined. Scrape the bowl with a spatula.

Add the flour, baking soda and baking powder. Stir on low just until fully combined.

Using a teaspoon or small cookie scoop, portion the dough onto the prepared cookie sheets, leaving 1 inch of space between each cookie.

Bake one sheet at a time on the center rack for 11 to 12 minutes, until bottoms are golden brown and tops appear light but dry.

Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

To glaze the cookies: In a bowl, whisk together the powdered sugar, liquid of choice and vanilla until smooth. The glaze should have the consistency of heavy cream. (Note: Lemon juice will provide a pronounced citrus flavor; milk or water will yield a neutral sweetness.)

Place parchment paper under the wire rack to catch drips. Dip the top of each cookie into the glaze and return to the rack. Immediately top with sprinkles before the glaze sets.

Storage: Keep in an airtight container at room temperature for up to three days. Do not refrigerate. Cookies may be frozen for up to three months.

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