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Ricotta Mini Cakes

After consuming and criticizing lots of Anginette cookies, I like this one. Why? It's the soft and cakey version, classic lemon flavor, no twisting required...just drop, dip, and sprinkle.

Prep
Cook
Serves 36people
Ingredients
FOR THE COOKIES
2 1/4
cups all-purpose flour
1
tsp baking powder
1/2
tsp baking soda
1/8
tsp salt
1/2
cup unsalted butter, softened
1
cup granulated sugar
1
large egg
1
cup whole milk ricotta
1
tsp pure vanilla extract
FOR THE GLAZE
2
cups confectioner's sugar
3
tbsp milk
1/2
tsp pure lemon extract
Seasonal sprinkling decorations, as desired
Directions
1.
Preheat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray or parchment paper.
2.
In a medium bowl, whisk flour, baking powder, baking soda and salt together; set aside.
3.
In stand mixer fitted with paddle attachment, beat butter and sugar until creamy. Add egg, ricotta and vanilla, beating until combined.
4.
On low speed, add flour mixture and beat just until blended.
5.
I like to use a small ice cream scoop to drop tablespoon-sized dough onto pans. They will puff slightly during baking, so allow enough space between each cookie.
6.
Bake 12-14 minutes or until lightly browned around edges. Please do not over-bake. Remove from oven and let cool on sheets for 3 minutes, then transfer to wire rack and cool completely.
7.
GLAZE: In large bowl, beat confectioner's sugar (sift if lumpy) and milk together until well blended. Add lemon extract and stir thoroughly. Glaze should have consistency of heavy cream. Dip tops of cookies into glaze, tilt around to allow excess to drip back into bowl, and sprinkle with something cute! Space apart on wire racks and allow to dry before storing in an airtight container.

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