No one has to be getting married for it to be a PERFECT day for Italian Wedding cookies! There are probably more than 1,000 versions of this recipe out there, but that’s what’s so great about them. They are extremely versatile and customizable. For the actual cookie, we’re using Vanilla Extract for flavor, but many people like to flavor the dough with Almond or Anise Extract; it’s completely up to you! For the icing we added some Anise Extract (a taste of licorice but doesn’t have to be overpowering depending on how much you put in).
The Cookies:
2 1/2 Cups Flour (Sifted)
1 Cup Granulated White Sugar
1 Cup Ricotta Cheese
1 Stick of Butter (1/2 Cup) at Room Temperature
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1.2 Teaspoon Salt
1 Teaspoon Vanilla Extract
The Icing:
2 1/2 Cups Powdered Sugar
1/2 Teaspoon Anise Extract
3 Tablespoons Whole Milk
(Nonpareil sprinkles for a pretty touch)
Directions:
Start your dough by creaming the Butter and Granulated White Sugar together with a hand mixer. Once smooth, mix in the Vanilla and the Ricotta Cheese.
In a separate bowl, whisk together the rest of the dry ingredients; the sifted flour, baking soda and powder and the salt.
Combine the dry and wet ingredients so the dough is smooth.
Chill the dough in the refrigerator for at least 30 minutes before baking. (otherwise they will spread too much when baked-- we want them to retain that puffed up shape).
After chilling in the fridge, roll the dough into small balls (about the size of a golf ball) and spread them out evenly on a baking sheet.
Bake for 10 Minutes at 350ºF.
While the cookies are baking, combine all of the icing ingredients in a separate bowl and set it aside.
Cool the cookies on a rack before dipping them in the icing so that the icing doesn't run. Add the sprinkles before the icing has fully set and serve!
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