ricotta cookies
A few years ago, I started baking several different cookies leading up to Christmas, freezing them as I went. The goal was to have a stockpile of beautiful cookies to pull out on Christmas, give to friends, bring to gatherings, and enjoy throughout the Twelve Days of Christmas. Each year, I try to rein in the near absurd amount of cookies I plan to make, but the list of keepers continues to grow…
Anyways, this cookie might be the one that started it all. I was introduced to it through my in-laws (who in turn were introduced to it through some of their in-laws who in turn learnt it from some of theirs!). It was an immediate favorite. A bready/cakey base with a touch of frosting, topped with chopped pecans. Simple, sweet, satisfying. One particular brother-in-law usually made them. And then, one year, they weren’t made. Probably it was the chaos of college or some other very valid reason. But, the fear of it happening again brought me to the decision of making them myself the next year. Plus a few more. And maybe some more.
So here you go! A beloved family recipe.
By the way, these are a great cookie to include kiddos. The dipping into pecans in particular!
ricotta cookies
Disclaimer: This makes an insane amount of cookies (9-10 dozen). Feel free to halve or even quarter the recipe.
Ingredients:
[for the cookie base]
1lb. butter
2 cups sugar
3 eggs
1lb. ricotta (whole milk)
2 tsp vanilla (you can vary these with lemon, almond, coconut, or other extract)
1 tsp salt
4 cups all-purpose flour
1 tsp baking soda
[for the frosting and topping]
8 tbs (1 stick) salted butter, softened
8 tbs milk
8 cups powdered sugar
A generous pinch of salt
4 tsp vanilla extract (here is where you can also vary with lemon, almond, coconut, or other extract)
Chopped pecans* (start with 1-2 cups at a time) or other nut or sprinkles or coconut or other desired topping
Directions:
[for the cookie base]
Preheat oven to 350.
In the bowl of a stand mixer, cream butter and sugar until light and frosty on medium speed.
In a separate bowl, combine eggs, ricotta, vanilla (or other extract), and salt. Add to butter mixture, mixing on low until well combined.
Add flour and baking soda to batter and mix on low until well combined. (Don’t beat on a speed higher than medium or for too long — otherwise you run the risk of these becoming much too soft and tender and cake-like. Again, their texture falls somewhere between bread and cake.)
Drop by teaspoonful amounts* onto a parchment lined baking sheet. If you do the full recipe, you will need to do this in several batches.
Bake for 10-12 minutes, one pan at a time. (The recipe says these should not brown — they are meant to be a soft, delicate cookie. I have never quite managed this! They are always a little brown around the edges. But definitely, the tops should remain pale.)
Rest on pans for a minute or two, then transfer to a rack to cool completely.
[for the frosting and topping]
START WITH HALF of the recipe amounts. Some years this proves plenty. Other years, I need more. It depends on how generous you are with the frosting (and how sweet you like your cookies).
Combine all ingredients in the bowl of a stand mixer. Mix on low to medium-low to combine. Then increase speed to medium to medium-high until the frosting is light and fluffy and easy to spread. If too thick, add a bit more milk, a teaspoon at a time until it reaches desired consistency.
[to complete the cookies]
Have chopped pecans or other topping of choice ready in a shallow bowl or dish.
Take one cookie at a time and smear a spoonful or so amount of frosting across the top (a butter knife or small offset spatula works well here).
Drop the cookie frosting downwards into the pecans or other topping and gently pick back up. The cookie top should be nicely coated!
Enjoy. Or layer in between sheets of parchment paper in a ziploc bag and stash in freezer in happy anticipation of Christmas Day.
Notes:
You can toast the pecans. I have many years. But, something gets lost if they are well-toasted. The pecans overwhelm the cookie. These are really best with untoasted pecans, or ones that are just lightly toasted.
Also, you could chop these in the traditional manner. But my favorite way to get nuts into smaller pieces is using my molcajete.
Confession: I rarely make these a teaspoonful amount…the amount of batter is just so astounding! Hard not to want to get through it more quickly and plop a more generous amount of batter on the pan.
Many thanks to my brother-in-law and the other in-laws who brought this recipe to me.