INGREDIENTS (20-25 cookies)
1 and 1/2 cups all-purpose flour
1 tsp baking powder
pinch of salt
1/3 cup ricotta cheese (room temperature)
1/4 cup room temperature butter
1 egg
1/3 cup sugar
1/4 cup fresh raspberries (mashed with a fork)
For icing: 1/2 cup powdered sugar mixed with 5 or 6 sieved raspberries (to extract the juice)
PROCEDURE
1. Sift flour, salt and baking powder together. Set aside.
2. Beat the butter and sugar with a mixer until fluffy. Beat in the ricotta and egg.
3. Mix in the crushed raspberries.
4. Mix in the flour until barely combined to form a stiff dough. Chill in fridge for an hour.
5. When ready to bake form small teaspoon sized balls and place them on a parchment paper lined baking sheet.
6. Bake cookies in a 170deg F (180deg C) oven for 10-12 minutes or until firm but barely browned.
7. Remove cookies to a cooling rack. When cooled dust them with powdered sugar or glaze with the raspberry icing.
