Cookie Bars with Ricotta from Italy

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All the flavor and incredibly soft, sweet, cakey texture of ricotta cookies are combined in these Italian ricotta cookie bars, but without the trouble of baking individual biscuits.

15 minutes for preparation
Cooking Duration:

Half an hour
30 minutes is the cool time.
Time Spent: 1 hour and 15 minutes
16 servings
Produce 16 cookie bars.

Ingredients

 Cookies

Half a cup of softened unsalted butter


3/4 cup of white sugar

1/4 cup of light brown sugar, packed tightly

Half a teaspoon of salt

One-eighth teaspoon of ground nutmeg

Two extremely big, room-temperature eggs

Eight ounces of room-temperature whole milk ricotta cheese

One teaspoon of lemon zest, freshly grated

Two teaspoons of lemon juice, just squeezed

One teaspoon of vanilla extract

One and a half cups of all-purpose flour

One-fourth teaspoon of baking soda

Ice

Confectioner's sugar, 1 1/4 cups

One tablespoon of melted unsalted butter

Two teaspoons of lemon juice, just squeezed

Half a teaspoon of vanilla extract

One pinch of salt

Three teaspoons of whole milk, or additional if necessary

When necessary, nonpareil sprinkling 

**Instructions**  

Start by preheating the oven to 350 degrees F (180 degrees C). Prepare a 9x9-inch square baking dish by lining it with parchment paper, allowing the edges to hang over, and lightly greasing the paper.

To make the cookie bars, combine butter, white sugar, brown sugar, salt, and nutmeg in a bowl using an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes. Then, add the eggs and mix for an additional minute. Incorporate the ricotta, lemon zest, lemon juice, and vanilla, mixing until everything is well combined. Next, add the flour and baking soda, mixing until just combined. Pour the batter into the prepared baking dish and spread it into an even layer.

Bake the mixture until it turns golden and the center is just set when lightly pressed, approximately 30 minutes. Take it out of the oven and let it cool completely.

For the icing, whisk together powdered sugar, melted butter, lemon juice, vanilla, a pinch of salt, and 3 teaspoons of milk until the mixture is smooth. If the glaze is too thick, add one more teaspoon of milk to achieve a pourable consistency. Drizzle the glaze over the cookie bars and spread it evenly. Before the icing sets, sprinkle nonpareils over the top. Allow the glaze to firm up before cutting into 16 bars. Store the bars in the refrigerator but let them come to room temperature before serving. https://www.effectiveratecpm.com/g51ukx645?key=ca219fcbe5ece1f7206acf4bfb050c3a