Ricotta Cookies

Light, flaky, buttery cookies with a hint of sunshine and a taste of spring!

This cookie is small enough to indulge without a lot of guilt unless you eat them all! The ricotta cheese and butter make for a rich yet light and flaky cookie that melts in your mouth. Adding fresh lemon zest, thyme, and dried lavender brightens the flavor and makes it taste like a beautiful spring day.

Amazing cookie. Thank you! – Terry

While I use homemade ricotta cheese, you can use the store bought variety instead. If you do so, be sure to drain off the excess liquid (whey) that is in the container first. You can also customize it by changing the flavors you, flavoring the sugar, or just make them plain; they will still be amazing!

Ricotta Cookies

Ingredients

• 2 ¼ cups sifted all purpose flour

• 1 ½ tsp baking powder

• 1 tbsp vanilla extract

• ¾ cup + 2 tbsp cold butter cut into cubes

• 1 ½ cups ricotta cheese (drained)

• ¼ cup sugar

• 2 tsp lemon zest (optional)

• 1 tsp fresh thyme leaves (optional)

• 1 tsp dried lavender crushed (optional)

Directions

1. In a large bowl, whisk together the flour and baking powder.

2. Add flour mixture to food processor and add the cold butter.

3. Blend on low speed until combined; it should resemble damp, coarse sand.

4. Transfer the flour and butter mixture to a large bowl.

5. Add the ricotta cheese, vanilla and any spices or flavors you select. Stir until completely mixed and dough starts to form a ball.

6. Wrap the dough ball in plastic wrap and chill for at least 30 minutes.

7. While the dough is chilling, prepare work surface for rolling and cutting the dough.

8. Preheat oven to 400°F.

9. Remove dough from refrigerator and roll the dough until it is thin (just a little thinner than a typical sugar cookie).

10. Put the sugar into a shallow dish. You can use plain white sugar or a flavored sugar (these would be great with cinnamon sugar in which case I would omit the herbs)

11. Cut dough with a cookie cutter. You can use a round cutter or a flower shaped one. I used a flower shaped one which gave them a nice little design when folded.

12. Place the cut cookie in the shallow dish with the sugar and coat both sides of the cookie.

13. Gently fold the shape in half and then fold that in half again. Pinch the narrow end of the cookie so that it holds the folded shape.

14. Place on a baking sheet lined with either parchment paper or a silpat.

15. Bake for 15-20 minutes until cookies are golden brown on top.

16. Let cool and enjoy!!