Inspired by the classic combination of milk and cookies, pastry chef Dominique Ansel adds fresh ricotta to his recipe to create the sweet, creamy taste of moo juice.
- 3 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 15 ounces fresh ricotta cheese, preferably whole-milk ricotta
- Confectioners' sugar, for dusting
- Melted white or dark chocolate chips, for decorating
Preheat oven, preferably convection, to 325 degrees. Line an 9-by-13-inch baking sheet with a nonstick baking mat; set aside.
In a large bowl, mix together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale yellow in color. Add eggs, one at a time, mixing after each addition; add vanilla. Add ricotta and mix until well combined.
Scrape down sides of bowl and fold in flour mixture. Do not overmix. Pour batter into prepared baking sheet, spreading evenly. Roll dough until flat and about 3/4 inch thick. Transfer to oven and bake until cake springs back when touched, 20 to 25 minutes. Remove from oven and let cool completely.
Using a 3-by-2 1/2-inch bear-shaped cookie cutter, cut out 8 to 10 bear-shaped cookies. Dust cookies with confectioners' sugar. Place melted chocolate in a small paper coronet and draw eyes and mouth with chocolate as desired. Let chocolate set, and serve.