Ingredients
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat the softened butter and granulated sugar for approximately 3 minutes, until light and creamy.
- Add the eggs one at a time, mixing after each addition.
- Mix in the ricotta cheese, vanilla extract, and almond extract.
- Gradually add the self-rising flour and mix just until combined.
- Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, until the bottoms are lightly golden and the tops are set.
- Cool briefly on the baking sheets, then transfer to a wire rack to cool completely.
- Whisk together the powdered sugar, milk, and almond extract to make a thick but dippable glaze.
- Dip the tops of the cooled cookies into the glaze.
- Add holiday sprinkles immediately.
- Allow the glaze to set before storing.
Notes
The ingredient quantities above are suggested for testing because the source recipe did not specify amounts.
Use whole milk ricotta for a rich, tender texture.
Drain excess liquid from watery ricotta.
The dough should be thick and sticky.
Do not overbake; the cookie tops should remain pale.
For a substitute for 2½ cups self-rising flour, the source suggests combining 2½ cups all-purpose flour, 3¾ teaspoons baking powder, and ½ teaspoon salt. Results may differ by flour brand.
Refrigerate finished cookies in an airtight container for up to 5 days.
Freeze unglazed cookies for up to 3 months.
Use whole milk ricotta for a rich, tender texture.
Drain excess liquid from watery ricotta.
The dough should be thick and sticky.
Do not overbake; the cookie tops should remain pale.
For a substitute for 2½ cups self-rising flour, the source suggests combining 2½ cups all-purpose flour, 3¾ teaspoons baking powder, and ½ teaspoon salt. Results may differ by flour brand.
Refrigerate finished cookies in an airtight container for up to 5 days.
Freeze unglazed cookies for up to 3 months.