Ricotta Cheese Cookies

Step 1

1 For the cookies: Place racks in the top and bottom thirds of the oven and preheat to 350 degrees

Step 2

2 Line 2 baking sheets with parchment paper

Step 3

3 Combine the salt, baking soda and flour in a medium bowl

Step 4

4 Beat the butter, sugar and vanilla extract in the bowl of a stand mixer or hand-held electric mixer on medium-high speed for 3 to 5 minutes, until light and fluffy

Step 5

5 Add the cheese, eggs, lemon zest and rosemary; beat for 2 to 3 minutes, until thoroughly combined, scraping down the sides of the bowl as needed

Step 6

6 With the mixer on low speed, gradually add the flour mixture and mix well

Step 7

7 The dough should be slightly moist

Step 8

8 Drop the dough by teaspoonfuls onto the prepared baking sheets, spacing them about 2 inches apart

Step 9

9 Bake for about 10 minutes or until firm, rotating the pans from front to back and top to bottom halfway through baking

Step 10

10 The cookies should be golden on the bottom but remain white on top

Step 11

11 Transfer to a wire rack to cool to room temperature

Step 12

12 Repeat to use all of the batter

Step 13

13 For the glaze: Place the confectioners’ sugar in a medium bowl and stir in enough lemon juice to make a thick paste

Step 14

14 Add the food coloring of your choice, if using, and stir to blend

Step 15

15 Thin with enough additional lemon juice to create a glaze that can be brushed onto the cookies

Step 16

16 Lightly coat or drizzle the top of each cookie with the glaze and add sprinkles or other decorations, if desired

Step 17

17 Allow the frosting to dry completely before storing, loosely covered, for up to 2 weeks