Ricotta Cookies

Ricotta Cookies
½ cup unsalted butter (1 stick)
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
7 ½ oz ricotta cheese (1 cup)

Preheat oven to 350 degrees (Yes, convection if possible). Line baking sheets with parchment paper.

In a bowl, beat the butter and sugar until well blended. Add vanilla and eggs, one at a time, beating until incorporated.

Mix flour, baking soda, and salt together and add half to the butter mixture; blend well. Add ricotta cheese to the butter mixture, and then stir in the remaining flour mixture.

Using a medium ice cream scoop (or a slightly rounded ¼ cup measure), portion mixture into 2 ½ oz balls. Place on prepared baking sheets and bake for 12 minutes. Transfer to wire rack and cool. Frost with cream cheese frosting and sprinkle fresh nutmeg on top for decorative twist!

Cream cheese frosting:
8 Tablespoons unsalted butter at room temperature
4 oz cream cheese, at room temperature (1/2 cup)
1 teaspoon vanilla
1 ½ cups powdered sugar

In a bowl, beat the butter until lightly fluffy. Add the cream cheese and the vanilla. Gradually beat in the powdered sugar, until incorporated.