Ricotta Cheese and Clementine Italian Cookies | Scotsburn

Ingredients

• 125 mL (½ cup) of Scotsburn butter, room temperature
• 375 mL (1 ½ cups) of sugar
• 1 egg
• 375 mL (1 ½ cups) of Saputo Ricotta di Campagna
• Zest and juice from two clementines
• 625 mL (2 ½ cups) of all-purpose flour
• 5 mL (1 tsp) of baking soda
• 5 mL (1 tsp) of sea salt
• 250 mL (1 cup) of powdered sugar
• Juice from one clementine, strained to remove the pulp
• Red and green edible sprinkles (optional)