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Italian Ricotta Cookies
Ingredients
  • subheading: For the cookies:
  • ½ cup unsalted butter - sotened
  • 1 cup granulated sugar
  • 1 large egg
  • 7.5 oz. whole-milk ricotta
  • 2 Tablespoons lemon juice
  • 2 teaspoons lemon zest - zest from one large lemon)
  • ¾ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • sprinkles - optional
  • subheading: For the glaze:
  • 2 cups sifted powdered sugar
  • 2 to 3 Tablespoons whole milk - or to right of consistency
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
Steps
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