Ingredients:

  • 113g unsalted butter, softened
  • 200g granulated sugar
  • 425g part-skim ricotta cheese, drained
  • 1 tbsp pure anise extract
  • 2 large eggs
  • 450g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 180g powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 2 tbsp nonpareil sprinkles

Instructions:

  1. Drain the ricotta. Place 425g ricotta in a sieve over a bowl. Note: This prevents the dough from being too wet and spreading.
  2. Cream butter and sugar. Beat 113g softened butter and 200g sugar until pale and fluffy.
  3. Add liquids. Mix in 2 large eggs and 1 tbsp anise extract. Note: Room temperature eggs emulsify better with the butter.
  4. Incorporate cheese. Fold in the drained ricotta until no large clumps remain.
  5. Whisk dry ingredients. Combine 450g flour, 1 tsp baking soda, and 1 tsp salt in a separate bowl.
  6. Merge mixtures. Gradually add dry ingredients to wet until just combined. Stop as soon as the white streaks of flour disappear.
  7. Chill dough. Refrigerate for at least 30 minutes. Note: This firms up the butter for better lift.
  8. Scoop and bake. Place rounded tablespoons on a tray and bake at 175°C for 12 minutes until the bottoms are barely golden.
  9. Prepare glaze. Whisk 180g powdered sugar, 3 tbsp lemon juice, and 1 tbsp lemon zest.
  10. Decorate. Dip cooled cookies in glaze and top with 2 tbsp nonpareils until the glaze is set and shiny.