About this recipe:These Italian cookies are buttery, light and fluffy. The ricotta cheese added to the cookie dough, creates a wonderful texture. Once baked, they are dipped into a lemon icing and topped with sugar sprinkles. Enjoy for afternoon tea, elevenses, dessert or for general snacking.
225g unsalted butter
400g caster sugar
450g ricotta cheese
2 teaspoons vanilla extract
500g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon unsalted butter
1/2 teaspoon margarine
480g icing sugar
1 tablespoon lemon extract
100g coloured sugar sprinkles
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Method Prep:15min › Cook:12min › Ready in:27min
Preheat oven to 180 C / Gas 4. Grease baking trays.
In a large bowl, cream together the 225g butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and bicarbonate of soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared baking trays.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
To make the icing, warm the milk, 1/2 teaspoon of butter and margarine, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the icing sugar and lemon extract. Dip each cookie into the icing then dip in coloured sugar sprinkles.