I've been experimenting with desserts for my new cookbook. I really don't like to bake so I probably won't include too many desserts. I remember going to my friend Lydia Pullano's house on Sundays where her house was always filled with aunts, uncles, and lots of cousins eating all day long. At the end of the day her grandfather, who was a baker, would bring out his Ricotta Cookies.
My best friend, Lydia, was from what I would call a “really Italian” family. I would
go to her house on a Sunday and there would be massive amounts of aunts,
uncles, and cousins eating massive amounts of food. At the end of their meal,
which lasted the entire day, they would serve these cookies. If you’re making for
a Super Bowl party, you can color the glaze to coordinate with the team colors,
or you can keep the glaze white and use colored sugar or sprinkles on top to
coordinate with team colors.
Makes: 8 dozen
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsalted butter (1 stick),
at room temperature
1 cup sugar
1 cup whole-milk
1 teaspoon vanilla extract
3/4 cup confectioners’ sugar
4 teaspoons whole milk
just a little squeeze
1 Preheat oven to 350 degrees.
2 Lightly grease baking sheets with butter or line them
with parchment paper. Measure then sift together the
flour, baking soda, and baking powder in a medium bowl.
3 In a large bowl with electric mixer, beat the butter and
sugar at low speed until smooth. Add egg and continue
beating. Add the ricotta and vanilla and beat just until the
mixture is smooth. With the mixer set on low speed, add
the flour mixture to the batter and blend.
4 Roll the batter into tablespoon-sized mounds (like little
meatballs) and place on the prepared baking sheets,
leaving 1 inch between each cookie. (Size is important.
Sometimes I make them too big.) Bake for 12 minutes. You
want these cookies to be quite white and soft.
5 Transfer to a wire rack to cool, but keep in mind that
if you are going to add the glaze, the cookies need to be
on the warm side, so make the glaze immediately.
6 For the Glaze: In a small bowl, use a whisk to stir
the confectioners’ sugar, slowly adding milk, 1 teaspoon
at a time, continuing to stir until the mixture is a pourable
consistency. Whisk in the lemon juice. Add more milk if
necessary to create a consistency that’s liquid enough to
drizzle onto the cookies.
7 Glaze the still-warm cookies and add the colored sprinkles,
if using. I don’t glaze and sprinkle all of the cookies.
I like to leave some without the extra sugar on top. Store in
an airtight container layered