We made Ricotta Cookies a lot growing up. I guess it's the Italian influence. Seems you're always bound to find a Ricotta Cookies on my grandmother's Christmas platter.
Many recipes are made with lemon. And those are absolutely delicious. But for a bit of a twist, I swapped lemon for orange.
Between the pale cookie and white icing, the cookies can appear a bit drab. So I implore you to get crazy with the sprinkles and bring some color to the cookie!
Orange Ricotta Cookies
Ingredients
· 1/2 stick butter, softened
· 1/2 cup sugar
· 1 egg white
· 4 oz ricotta cheese
· 1/2 tsp vanilla
· 1/4 tsp almond extract
· 1 cup flour
· 1/2 tsp baking powder
· 1/4 tsp salt
· 1 cup powdered sugar
· 2 tbsp orange juice
· 1 tsp orange zest
Preheat oven to 350F.
In a stand mixer, cream together the butter and sugar. Scrape down the bowl and add the egg white, ricotta cheese, and extracts. Blend until smooth. Add the flour, baking powder, and salt. Using a small 1in cookie scoop, spoon the mixture onto a greased cookie sheet. Leave about 2in of space between each of the cookies. Bake for 12 minutes until cookies are a pale golden brown just around the edges.
Cool completely. While cooling, combine the powdered sugar, orange juice, and zest. The mixture should be exceptionally thick, but still spreadable. If necessary, thin with just a splash of milk or water. Spoon a small amount of the icing on top of each cookie. If desired, top with sprinkles.
Chill for at least 1 hour and allow icing to harden before stacking in a storage container.
Makes 1 dozen
Notes
No orange? Sub lemon juice & zest!
Gluten Free Frienly!
Use a gluten free flour blend. For this recipe, I prefer Cup4Cup.
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