Glazed Ricotta Cookies

kingarthurbaking.com

Debbie Fenner

1 ¼ cups (150g) King Arthur Unbleached All-Purpose Flour

¼ cup (41g) King Arthur Semolina Flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon table salt

6 tablespoons (85g) unsalted butter, room temperature

¾ cup (149g) granulated sugar

1 large egg, at room temperature

1 cup (227g) ricotta cheese, whole milk or part-skim

1 teaspoon King Arthur Pure Vanilla Extract or King Arthur Pure Vanilla Plus

⅛ teaspoon King Arthur Fiori di Sicilia*

note: ee “tips,” below.

Glaze

2 ¼ cups (255g) confectioners' sugar, sifted

½ teaspoon King Arthur Pure Vanilla Plus

2 to 4 tablespoons (28g to 57g) milk, whole preferred

sprinkles, nonpareils, or lemon zest (grated rind), for decorating

Directions at kingarthurbaking.com

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