Beat ricotta with confectioners' sugar on low speed in
a mixer bowl until light and fluffy, about 2 minutes.
Set aside at room temperature until ready to use,
about 30 minutes.
Place filling in a pastry bag fitted with a coupler;
pipe about 1 1/2 tablespoons filling onto half the cookies. Place remaining cookies on top of filling; gently press to squeeze filling to edges. Filled cookies can be stored at room temperature for up to 2 hours.
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