Soft Ricotta Cookies With Vanilla Bean Glaze

• Seafood

  • 2 Caviar of one vanilla bean pod

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 cups Granulated sugar
  • 1 1/2 cups Powdered sugar
  • 1 tsp Salt
  • 1 1/4 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 3 tbsp Milk
  • 15 oz Ricotta cheese

Found on lovelylittlekitchen.com

Description

Ingredients

• 1 cup butter (2 sticks) softened
• 2 cups granulated sugar
• 2 eggs
• 15 ounces Ricotta cheese
• 1 teaspoon vanilla extract
• Caviar of one vanilla bean pod
• 4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups powdered sugar
• 3 tablespoons milk
• 1/4 teaspoon vanilla extract
• Caviar of one vanilla bean pod

Directions

• Preheat oven to 350 degrees.
• In the bowl of an electric mixer, cream together butter, sugar and eggs on medium speed.
• Add Ricotta cheese and mix until smooth. Add vanilla extract and vanilla caviar and blend.
• In a medium bowl, mix flour with baking powder and salt.
• Gradually add the flour mixture to the wet ingredients on low speed until a dough is formed.
• Drop the dough by level tablespoons onto a baking sheet. Bake for 12 minutes. Cookies will just be started to get golden around the bottom edges.
• Remove from baking sheet and place on a cooling rack with parchment paper underneath.
• Spoon glaze onto cookies and allow it to fully set before storing.
• Whisk together powdered sugar, milk, vanilla extract and vanilla caviar in a small bowl until smooth.