Easy Italian Ricotta Cookies

Step 1

In a food processor or large bowl whisk together the flour, baking powder, salt, sugar and zest. Add the egg and ricotta, pulse or combine with a fork just until the dough comes together. Do not over mix.

Step 2

Move the dough to a flat surface and gently knead a few times to form a compact dough. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.

Step 3

Pre-heat oven to 300F/150C. Line 1-2 baking sheets with parchment paper.

Step 4

Divide the dough into 15 balls and roll each ball into a 9 inch / 23 cm rope, form into a U shape then twist the ends together, place on the prepared baking sheets, brush with milk and sprinkle with sugar.

Step 5

Bake for approximately 20 minutes or until golden. Let cool 10 minutes on the pan then move to a wire rack to cool completely. Enjoy!