Kue Natal Italia

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
2. Add 1 cup unsalted butter and 2 cups granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until light and fluffy, about 3 minutes.
3. Add 2 large eggs, 1 cup whole milk ricotta, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract, and mix until fully incorporated.
4. In a medium bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt before slowly adding to the sugar mixture until all the flour is fully incorporated.
5. Scoop teaspoons of dough and roll them into uniform balls before placing them on the prepared baking sheets, leaving 2 inches between them.
6. Bake for 9-11 minutes before removing from the oven. Let the cookies cool on the pan for 2-3 minutes before transferring to a cooling rack to finish cooling.
7. In a small bowl, whisk 1 cup powdered sugar, 2-4 tablespoons milk, and ½ teaspoon almond extract together until smooth.
8. Dip the tops of the cookies in the glaze and immediately sprinkle with Christmas sprinkles. Set the cookies aside until the glaze has dried before serving.