Ricotta cheese makes these Italian sugar cookies dense and rich, with the tiniest bit of tang.
Makes approximately 2 dozen cookies, depending on size.
With a fork, mix together the flour, baking powder, and salt. Set aside.
In a separate bowl, cream the butter and sugar together. Use low-speed to combine the ingredients first, then increase the speed and beat the butter and sugar until they're fluffy.
Using medium speed on your mixer, beat in the egg, ricotta, and vanilla (or flavoring of your choice.) On a low speed, slowly add the flour mixture and beat until a dough forms.
Chill the dough for at least several hours.
Preheat oven to 350 degrees (F).
When ready to bake, either drop the dough by tablespoons or form balls and place them on a parchment-lined cookie sheet. (You'll need two sheets or use the one sheet twice.)
Bake 12 - 15 minutes, until lightly golden along the bottom. Remove from oven and let the cookies cool completely.
While the cookies are cooling, mix the confectioners' sugar, vanilla, and milk together to form the icing glaze. Add more milk if needed to achieve a medium-thin consistency.
Dip each cookie in the glaze so either the top or whole cookie is covered. If you're decorating the cookies with sprinkles, do it now, before the glaze hardens.
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