Tuesday, September 2, 2014
ORANGE RICOTTA COOKIES
I saw "this" recipe on Pinterest, but there were several of them, and they all were a little different. So - I experimented and combined and changed several of them and I think I came up with a keeper. They have a light orange glaze and taste so light. These are soft (my favorite kind of cookie) and citrusy. I love ANYTHING orange. I'm sure you could do lemon as well - but orange is my favorite. You could probably substitute sour cream for the ricotta too. I made them for a welcome home luncheon for a friend and they were a great "luncheon" cookie. Not too big and not too small.
2 1/4 c. flour
1 t. baking powder
pinch of Kosher salt
1 1/2 c. sugar (the first time I made these I only used 1 cup - not sweet enough - I added and extra 1/2 c.)
1 cube butter softened to room temperature (1/2 c.)
8 oz. ricotta cheese (about 1 c. - drain any liquid/water)
1/2 t. vanilla
zest of one large orange
1/4 c. orange juice
1 t. orange zest
2 1/2-3 c. powdered sugar
Preheat oven to 325. Line cookie sheets with parchment paper. Stir flour, baking powder and salt together in a bowl. Set aside. In mixing bowl, beat sugar and butter on high until fluffy - about 2 minutes. Add eggs one at a time beating well after each. Add ricotta cheese and orange zest. Mix well. Add flour mixture and mix just until combined - do not overmix.
Using a tablespoon cookie scoop or tablespoon, drop on cookie sheet 2 inches apart. Bake 15-20 min until puffed and barely lightly browned at the edges. Do not overbake. Remove from cookie sheets to cooling rack and cool completely before glazing.
Whisk powdered sugar, orange juice and orange zest into a smooth glaze. Add more powdered sugar if needed- but glaze should be thin enough to dip cookie into. Dip tops of cookies completely (don't dunk - just tops) into glaze and place on a rack to drain and dry. Allow to dry and set for 2 hrs before storing or serving.