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In a medium bowl combine the flour, baking powder, and salt. Set aside.
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In the bowl of a standing mixer, add butter and beat on medium for 10 seconds.
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With the mixer running on medium, slowly pour in the sugar. Beat the butter and sugar for 2 minutes, stopping once to scrap down the sides of the bowl. You should get a nice and fluffy result. Add the eggs, 1 at a time, beating until incorporated.
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Add the ricotta cheese and the vanilla paste. Beat to combine.
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Stir in the dry ingredients.
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Line 2 baking sheets with parchment paper. Spoon the dough (about 1 heaping tablespoon for each cookie) onto the baking sheets. To get a more uniform shape and even baking, I like to roll them into balls and chill the sheets for about 30 minutes before I put them in the oven.
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Turn down the oven to 350 and bake for 15 minutes, until bottom edges have color and tops are starting to get a little color. Rotating them halfway through and keeping an eye on them around minute 12.
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Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.