Cherry Topped Ricotta Cookies
Yield: 3 1/2 – 4 dozen cookies
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter at room temperature for several hours
3/4 cups granulated sugar
2 teaspoons vanilla
8 oz ricotta
3 – 4 dozen maraschino cherry halves (for the holidays, I like a combo of cherry & green)
1. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes
3. Beat in egg, vanilla and ricotta until well combined.
4. Slowly add in the flour mixture until well combined, but do not over mix. Refrigerate for a minimum of one hour, but up to overnight.
5. Heat oven to 350 degrees.
6. With a medium cookie scooper or two spoons, shape some dough into round balls and place on a baking sheet that has been lined with parchment paper.
7. Press in half a maraschino cherry on top.
8. Bake in 350 degree F oven for 12-15 minutes or until bottoms are lightly brown.
You can prepare a simple icing with about 1 1/2 – 2 cups of confectioners sugar, 1 teaspoon vanilla and 2 – 3 tablespoons of milk. Mix well and with a fork, drizzle on top of the cookies after cooling, as I have done in the image.
If you do not like cherries, you could use an almond or even small chocolate diskette. If you prefer to not add a topping, you could skip one altogether and just use a simple glaze of powdered sugar and a few tablespoons of milk.