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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Orange Ricotta Cookies Recipe

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This recipe for Orange Ricotta Cookies is from The Keaton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups flour
1 tsp. baking powder
pinch of kosher salt
1 cup sugar
1/2 cup 1 stick unsalted butter, softened to room temperature
2 eggs
8oz fresh whole-milk ricotta (drain any excess liquid, if necessary)
1/2 tsp vanilla extract
zest of 1 large orange (about 2 tsp.)

For the glaze
1/4 cup orange juice
1 tsp. orange zest
2 1/2 cups powdered sugar

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
Sift flour, baking powder, and salt together into a bowl & set aside.
In the bowl of a stand mixer, place the sugar & butter & beat on high until light & fluffy, about 2 min.
Add the first egg to the mixing bowl & mix well. Then add second egg & mix well again.
Add ricotta, vanilla & orange zest & mix to combine.
Add the flour mixture & mix on low until all ingredients are just combined- careful not to over mix.
Using a small scoop or tablespoon drop the dough onto the baking sheets
Bake 20 -22 minutes until cookies are puffed & golden light. Cool completely on wire rack.
Glaze-In small wide bowl whisk powdered sugar, orange juice & orange zest until smooth.
Holding cookies in your fingers dip the top in the glaze. Let dry for 2 hours until completely set
before storing.
Directions:
Directions:
Makes about 2 dozen.

 

 

 

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