If you are looking for a tender, cake-like cookie that is not too sweet, but has a delightful lemon flavor that makes it perfect to pair with coffee or tea, this Italian Ricotta Cookie recipe<\/strong> will be one you want to try. These cookies are always a hit at our house. I even made 2 batches during Christmas in order to have some for my daughter to take back with her.<\/p>\n

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They are such a festive looking cookie to bake during Christmas and New Year’s, but you can make them any time of year. If you want, you can tint the icing with food coloring.\u00a0 Some people like to tint it red or green for Christmas. You could tint it pink or blue for baby showers or gender reveal parties as well. I prefer white and just change the colors of the nonpareils or sugar sprinkles I use if I want to make them a bit different.<\/p>\n

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It is very important to use whole milk ricotta when baking these cookies, part skim does not taste the same. Also, be sure to cool the cookies on cooling racks before icing them. Never frost a hot or warm cookie. The recipe says to chill the dough, but if you are pressed for time, I have made them without chilling the dough and they came out fine.<\/p>\n

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