Hazelnut cocoa ricotta cookies

Hazelnut cocoa ricotta cookies

  • 15

    min prep time

  • 8

    min cook time

  • 48

    serves

ingredients

  • ½ cup softened unsalted butter
  • 3/4 cup granulated sugar 
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup ricotta 
  • ¼ cup Stefano hazelnut cocoa spread
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • Pinch of salt
Icing
  • 2 tbsp softened unsalted butter
  • 2 cups powdered sugar
  • ¼ tsp vanilla extract
  • 1 ½ tbsp 3.25% milk

preparation

  1. Preheat the oven to 350F.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in eggs, one at a time and vanilla.
  4. Add ricotta and hazelnut cacao spread and mix until well combined.
  5. Sift the flour, baking soda and salt and add to the cookie dough, mixing just until combined but do not overmix.
  6. Using a spoon or small ice cream scoop, drop tablespoon size cookies on a parchment lined baking sheet.  Bake for 8-10 minutes.
  7. Meanwhile, combine butter, sifted powdered sugar, vanilla and milk in a bowl.  Mix until well combined and smooth.
  8. Allow cookies to cool completely before glazing.