Almond Ricotta Cookies ___

Almond Ricotta Cookies

Ingredients

For the Cookies:

  • 1 cup sugar
  • 1 cup slivered almonds
  • 0.5 cup butter (one stick), softened
  • 1 cup ricotta cheese, room temperature
  • 2 tablespoons almond extract
  • 1 large egg, room temperature
  • 2 cups all purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • green and white cherries cut in half (optional)

For the Icing:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon almond extract
  • colored nonpareils (optional)

Directions

For the Cookies:

  1. Preheat oven to 350 degrees F.
  2. In a food processor add the almonds and process until finely ground. About 1 minute. Set aside.
  3. In large bowl, with mixer at low speed, beat sugar and  butter until blended.
  4. Increase speed to high; beat until light and fluffy, about 5 minutes.
  5. At medium speed, beat in ricotta, almond extract, ground almonds and egg until well combined.
  6. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
  7. Take about a rounded tablespoon of dough and roll into balls or drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet.
  8. If using, place the halved cherries in the center of the cookies.
  9. Bake about 12-15 minutes or until cookies are very lightly golden (cookies will be soft).
  10. Cool completely before Icing.

For the Icing:

  1. In small bowl, stir powdered sugar, milk and almond extract until smooth. Drizzle the icing on cookies and decorate with nonpareils
  2. Set cookies aside to allow icing to dry completely.