Italian Ricotta Cookie Recipe
This is my version of the Italian wedding/holiday cookie called “Tadal” which is traditionally flavored with Anisette and has a drier, crumbly texture. My Noni always made them, to the adoration and praise of family and friends. My grandmother was a painfully humble woman who shied away from any sort of compliment. Whenever she’d receive praise for these confections, she just shook her head and mumbled that they were just “stupid cookies.” Our family now refers to them exclusively as “stupid cookies” to this day. So as a pastry chef, this is my personal interpretation of them. I make them on holidays in reverence to that modest, selfless lady who was the first chef I ever idolized. To make them more shelf-stable and palate-friendly to adults and children alike, I created a recipe where ricotta cheese keeps them soft and chewy, and flavored them with vanilla. They lend themselves to any holiday, happy occasion, or cup of coffee.
Ingredients:
- 1 Pound Butter
- 3 1/2 Cups Sugar
- 4 Eggs
- 30oz Ricotta Cheese
- 4 TBSP Vanilla
- 8 Cups All-Purpose Flour
- 2 TSP Baking Powder
- 2 TSP Baking Soda
Glaze Ingredients:
- 8 TBSP Milk
- 3 Cups 10x Confectioners Sugar
- 1 TSP Almond Extract (optional)
Directions:
- Cream butter and sugar. Add eggs, ricotta and vanilla.
- In a separate bowl, combine flour, baking powder and baking soda.
- Add dry ingredients to the ricotta mixture until fully incorporated.
- Chill & scoop; Bake for 12-15 minutes at 350°F depending on size.
- Allow to cool on sheets before transferring.
- Mix glaze, making sure it’s not too drippy.
- Spoon glaze over each cookie and don’t forget to add desired sprinkles or décor before it dries!