Directions

Make the cookies in a medium bowl by first whisking together the flour, baking soda, salt and pumpkin pie seasoning. Set the bowl aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter and granulated sugar until the mixture is pale and fluffy, periodically scraping down the sides and bottom of the bowl during the mixing process. Mix in the Frigo® Whole Milk Ricotta Cheese and vanilla extract and then blend in the eggs one at a time. Set the mixer on low speed and slowly add in the flour mixture. Mix until everything is combined.

Cover the bowl with plastic wrap and let it chill in the freezer for one hour.

Meanwhile, make the cinnamon filling in a small bowl. Mix the cinnamon filling ingredients together until the mixture is crumbly. Set the bowl aside.

Then, make the icing. In a medium bowl with a hand mixer or spoon, mix together all of the icing ingredients until the mixture is smooth and the consistency of very thick cream (add more milk if the icing needs to be thinned).

Turn the chilled dough out onto a lightly floured work surface and divide the dough into 2 equal parts. Roll each portion out in a rectangle about 9x7 inches with ¼-inch thickness. Then, evenly spread the cinnamon filling onto each rectangle, patting with your fingertips.

Working slowly, tightly roll up each rectangle into a 9-inch log. Use a spatula to scrape and help roll, if needed. If the dough is cracking at all, use your fingers to smooth it out. Then, line up the logs of dough on a small cookie sheet and cover it with plastic wrap. Chill it in the freezer for at least ½ hour or until the logs are firm enough to slice.

Preheat the oven to 350°F during the last 15 minutes of the dough chilling.

Remove the dough logs from the refrigerator and cut them into ½-inch slices. Place the slices onto baking sheets about 2 inches apart and bake for 11–14 minutes, or until they’re lightly browned on the sides. Remove them from the oven, allow them to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely before icing.

When the cookies are cooled, drizzle the icing over the cookies. Cover and store the cookies at room temperature for up to 5 days.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.