By Matthew Luca
Traditionally a festive treat but very welcome at any time of year. This fantastic recipe will produce a good batch of cookies that can be stored in airtight containers or gift wrapped for special occasions. I sold out of these at a Christmas Market in Carrickmacross, Co Monaghan last year and for those that have never had the pleasure of tasting ricotta cookies, they are sweet and not savoury and absolutely delicious.
Ingredients
225g Butter
115g Caster Sugar
250g Ricotta cheese
2 tbsp Vanilla extract
600g plain flour
1 tsp baking powder
1 tsp baking soda
Method
In a large mixing bowl combine the flour, baking soda, baking powder, butter and sugar with your hands so that its almost crumbly. Add the ricotta and vanilla extract then combine well again to form a dough, Set aside in the fridge for 10 minutes and preheat oven 180c.
On a flat baking tray, cover with grease proof paper/baking parchment. Take out the cookie dough from the fridge and roll into small balls (just a little smaller than a ping pong/table tennis ball) and place on the baking tray leaving enough space between then to grow while cooking. Place in the middle shelf of the oven for 8-10 minutes until risen, firm and slightly golden. Transfer to a wire rack and leave to cool completely before icing.
Topping Ingredients
175g Icing Sugar
4 tbsp. Milk
chocolate sprinkles
Method
combine the milk and icing sugar with a whisk to form a thick but runny glaze. Pick up a ricotta cookie and dip the top into the glaze (face down) and transfer to baking tray or sheet of parchment paper on your table, then add the chocolate sprinkles. if your going to store these cookies or give then as a gift leave the icing to dry out for a couple of hours.
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