Butter Ricotta Cookies

Ingredients:
120-170 gram softened butter
100 grams sugar
100 grams brown sugar
2 large eggs
1 teaspoon vanilla
125 grams Ricotta, room temp
300 gram all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Instructions:

In a KitchenAid bowl or the bowl of a stand mixer add 

- the butter (from 120 to 170 g) 

-  the sugars (100g brown + 20-50g any). 

Mix together until incorporated.

Add the ricotta cheese (125 g), 

2 eggs  

vanilla - 1 teaspoon. 

Mix until combined and smooth.

In a bowl, whisk together flour (250g all-purpose+50g semolina) , 

baking soda - 1 teaspoon

salt - 1/2 teaspoon. 

Slowly add to KA the flour mixture and mix until just combined.

Cover and refrigerate for at least an hour.

Preheat oven to 180C and line 2 baking sheets with parchment paper.

Scoop golf ball size of dough and place on baking sheets.

Bake for 20 minutes.

Let cool for a few minutes then transfer to a wire rack to cool completely.