Ingredients:

  • 15 oz whole milk ricotta cheese
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups powdered sugar
  • 4 tbsp whole milk
  • 1/2 tsp almond extract
  • 2 tbsp nonpareil sprinkles

Instructions:

  1. Drain the 15 oz ricotta in a fine mesh sieve for 20 minutes until it looks like thick paste. Sift the flour twice to incorporate air.
  2. Cream the 1/2 cup softened butter and 1 cup sugar until the mixture looks pale and fluffy.
  3. Incorporate the 2 large eggs and 1 tbsp vanilla extract until the batter is silky and light.
  4. Combine 3 3/4 cups sifted flour, 1 tsp baking soda, and 1/2 tsp sea salt until no white streaks remain.
  5. Fold the drained ricotta into the butter mixture, then slowly add the dry ingredients until a soft, tacky dough forms.
  6. Chill the dough. Place the bowl in the fridge for 30 minutes until the dough is firm enough to scoop.
  7. Scoop and bake. Drop rounded tablespoons onto a lined sheet and bake at 350°F (175°C) for 10 minutes until the bottoms are lightly golden but tops stay pale.
  8. Whisk the glaze. Combine 2 cups powdered sugar, 4 tbsp milk, and 1/2 tsp almond extract until it flows like thick honey.
  9. Dip and decorate. Dunk the cooled cookies into the icing, then immediately top with 2 tbsp nonpareils until the glaze sets into a firm shell.