Italian Ricotta Cookies

• 250 g ricotta cheese, well drained
• 150 g sugar
• zest of 1 lemon
• 1 egg
• 250 g all purpose flour
• 2 teaspoon baking powder

For the icing:

• 130 g powdered sugar
• 2 tablespoon milk, plus extra if needed
• 1 tablespoon sprinkles, optional
• 1 tablespoon lemon zest, optional

Instructions

• In a large bowl, whisk together the ricotta with the sugar, lemon zest and egg, until you have a creamy, lump-free mixture.
• Gradually sift the flour and baking powder into the bowl. Mix all the ingredients by hand until you have a compact and soft dough.
• Slightly wet your hands and form small balls (around 24 grams/0.8 oz each), you can also use a cookie scoop. Arrange them on a baking tray covered with parchment paper, then refrigerate them for 15 minutes.
• Preheat oven to 170°C/340°F or with fan option on at 150°C/300°F. Arrange the baking tray onto the middle shelf.
• Transfer the cookie tray into the oven and bake for 17 minutes, or until slightly golden on top. Remove the cookies from the oven and arrange them on a wiring rack.
• Once the cookies are cool, sprinkle them with powdered sugar, or dip the tops of the cookies in glaze and return them to the wire rack. Immediately top with sprinkles or lemon zest and allow the glaze to set at room temperature. Store in an airtight container in a single layer.

Nutrition: