- Prep time 30 minutes
- Total time 1 hour & 12 minutes
Cookies: In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta cheese and vanilla, beating well after each addition.
In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
Drop by generous 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to
14 minutes. Transfer to racks andlet cool.
Icing: In bowl, beat cream cheese with butter; beat in icing sugar until thick and creamy. Beat in vanilla. Spread over tops of cookies; decorate with dragées. Refrigerate until icing is firm, about 30 minutes.
Makes about 36 cookies.
Nutritional facts Per cookie: about
- Sodium 60 mg
- Protein 2 g
- Calories 125.0
- Total fat 6 g
- Potassium 22 mg
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
- Iron 3.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 6.0