Ricotta cheese gives these cookies a cake-like texture and delicate flavor. A sprinkling of red and green sprinkles make them the perfect pick for the holiday season.
Calling these ‘cookies’ is a bit of a misnomer, if you ask me. They are more like tender little cakes that belong beside a cup of hot tea (teacakes, perhaps?). One thing is for certain, they’ll be right at home at any cookie swap or holiday gathering.
Plan ahead because the dough will need to chill for about 2 hours. It will be sticky at first, and chilling makes it easier to handle.
Scoop chilled dough by the rounded tablespoons and place them, well spaced, on parchment-lined cookie sheets. If the dough is cold enough, and you can quickly roll them between your palms to get a more uniform shape.
Break out the holiday sprinkles! The baked and frosted cookies have a simple appearance with their pale color and white icing. They’ll definitely sparkle a little more with silver dragees and Christmas-colored sprinkles.
After the icing firms, you can stack the cookies on on a tray for serving.
A double dose of dairy – ricotta and real butter – make these so soft and flavorful. They are such delicate little morsels and the simple glaze on top makes them just sweet enough. One or two cookies with tea made such a nice afternoon snack. They were gone too soon!