Italian Ricotta Cookie Bars Recipe

Yield: 16 servings

Ingredients:

For the Cookie Bars:

• 1/2 cup unsalted butter, softened
• 3/4 cup white sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 2 extra-large eggs, at room temperature
• 8 ounces whole milk ricotta cheese, at room temperature
• 1 teaspoon freshly grated lemon zest
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda

For the Icing:

• 1 1/4 cups confectioner's sugar
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 3 teaspoons whole milk, or more as needed
• Nonpareil sprinkles (optional, for garnish)

Directions:

Step 1: Preheat your oven to 350F (180C). Line a 9x9-inch square baking pan with parchment paper, ensuring theres an overhang on all sides. Lightly grease the parchment paper.

Step 2: In a large mixing bowl, beat together the softened butter, white sugar, brown sugar, salt, and ground nutmeg with an electric mixer for 2-3 minutes until light and fluffy.

Step 3: Add the eggs to the mixture and beat for another minute until fully incorporated.

Step 4: Stir in the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined.

Step 5: Gradually add the flour and baking soda to the bowl. Mix just until combined do not overmix.

Step 6: Transfer the batter to the prepared pan and spread it evenly to fill the entire pan.

Step 7: Bake for approximately 30 minutes, or until the edges are golden and the center feels set when lightly touched. Remove from the oven and let cool completely in the pan.

Step 8: While the cookie bars cool, prepare the icing. In a small bowl, whisk together the powdered sugar, melted butter, vanilla extract, pinch of salt, and 3 teaspoons of milk. Continue to mix until smooth. If the icing is too thick, add an extra teaspoon of milk to reach a pourable consistency.

Step 9: Once the bars have cooled, pour the glaze over the top and spread it into an even layer. Before the icing sets, sprinkle with nonpareils if desired.

Step 10: Allow the glaze to set before cutting the bars into 16 squares. For quicker setting, place the bars in the refrigerator. Keep the bars stored in the fridge, but let them come to room temperature before serving.

Nutrition Facts (per serving):

• Calories: 213
• Total Fat: 9g (12% Daily Value)
• Saturated Fat: 5g (27% Daily Value)
• Cholesterol: 54mg (18% Daily Value)
• Sodium: 120mg (5% Daily Value)
• Total Carbohydrate: 29g (11% Daily Value)
• Dietary Fiber: 0g (1% Daily Value)
• Total Sugars: 21g
• Protein: 4g (7% Daily Value)
• Calcium: 41mg (3% Daily Value)
• Iron: 1mg (4% Daily Value)
• Potassium: 46mg (1% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.