• 1/2 cup salted butter, at room temperature
  • 1/4 cup ricotta cheese
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 1 egg
  • Zest of one lemon
  • 2 cups King Arthur's unbleached all purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

The perfect recipe for special holidays, my friend and fellow foodie, Vivian, recently shared this recipe with me. Vivian has been making this recipe, originally from the North-end Italian Cookbook, for years.  The use of ricotta cheese helps make these cookies light and delicious.


Preheat oven to 350 degrees.  Mix together, flour, baking soda and salt and set aside.

In an electric mixer or with a hand mixer, cream together softened butter and the ricotta cheese.  Add vanilla, sugar and egg.  Beat until pale and fluffy.

Add dry ingredients and mix until combined.

Using non-stick cooking spray, spray a baking stone or sheet.  Drop about one tablespoons of dough onto your baking stone. Place on baking stone at least 2 inches apart. Bake in the middle of the oven, one sheet at a time, for about 15 minutes or until edges are just browned about 8 to 10 minutes. Every oven is different so watch carefully the first time you make these.

Variation: I like to use almond extract in addition to the vanilla extract.