Strawberry Glazed Ricotta Cookies

• Vegetarian

• Produce

  • 1 1.2 ounce bag Strawberries, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

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

• Dairy

  • 1/2 cup Butter
  • 8 oz Ricotta cheese
  • 1/4 cup Whole milk

Found on lovelylittlekitchen.com

Description

Ingredients

• 1/2 cup room temperature butter
• 1 cup granulated sugar
• 1 egg
• 8 ounces ricotta cheese (made from whole milk)
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1.2 ounce bag dried strawberries, processed to a fine powder
• 1 1/2 cups powdered sugar
• 1/4 cup whole milk (or more as needed)

Directions

• Preheat oven to 350 degrees.
• In the bowl of an electric mixer, cream butter and sugar together. Add egg, ricotta and vanilla extract and mix until well incorporated.
• In a separate bowl, mix flour, salt and baking powder.
• Add the flour mixture into the mixing bowl gradually, mixing on low until a dough is formed. The dough will be sticky.
• Place rounded tablespoons of dough onto a Silpat or parchment paper lined baking sheet. Bake for 12-13 minutes or until the edges of the cookies are just browning. Transfer to a cooling rack.
• In a small bowl, mix the dried strawberry powder and powdered sugar. Whisk in the milk, adding more by the tablespoon until the desired consistency is reached. Spoon glaze over warm cookies.