ORANGE RICOTTA COOKIES
These ORANGE RICOTTA COOKIES are reason alone to add a couple fresh oranges to your grocery list this week!
ORANGE RICOTTA COOKIES
Growing up Italian there was never a lack of desserts or sweets at the family table. I grew up on my Grandma’s Lemon Knots (recipe to come). The Lemon Knots only came out once a year and that time was Easter Sunday. When I saw this recipe for ORANGE RICOTTA COOKIES, on A Family Feast blog, I thought they were very reminiscent of my Grandma’s Lemon Knots. I had all the ingredients in the fridge and pantry…so why the heck not! I decided to make these ORANGE RICOTTA COOKIES right then and there. Who ever said that you can only have these special Italian “treats” once a year? Why not make them all the time?!?!? So I got out my stand mixer and whipped up a batch for my family. I am doing the no sugar, no eggs, no dairy and no gluten thing remember…so no cookies for me! I did however sample the finished product. It was actually very hard to only take one bite and save the rest for someone else! These cookies are pure Italian. The cookies are cake like and spongey and yet they still have the consistency of a cookie. I love Italian sweets as they are never too “sweet” as in the case of these ORANGE RICOTTA COOKIES as well. There is a nice hint of sweetness, but the sugar is pushed aside to make room for the star of the recipe…the orange! The orange juice and the orange rind bring a sense of freshness to these cookies that cannot be described. You will just have to make a batch of these ORANGE RICOTTA COOKIES and find out how wonderful they are for yourself!
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 pinch of kosher salt
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, softened to room temp
- 2 eggs
- 8 ounces fresh whole milk ricotta (drain excess liquid)
- 1/2 teaspoon vanilla extract
- Zest of 1 large orange (about 2 teaspoons)
- 1/4 cup fresh squeezed orange juice
- 1 teaspoon orange zest
- 2 1/2 to 3 cups powdered sugar, sifted
- Pre-heat oven to 325 degrees. Line two cookie sheets with parchment paper.
- Sift flour, baking powder and salt together in a bowl and set aside.
- In the bowl of a stand mixer, place the sugar and softened butter and beat on high until light and fluffy, about 2 minutes.
- Add the first egg to the mixing bowl and mix well. Then add the second egg, and again mix well.
- Add the ricotta, vanilla and orange zest and mix to combine.
- Add the flour mixture and mix on low until all the ingredients are just combined - being careful not to over mix.
- Using a small scoop or tablespoon drop the dough onto the baking sheets about 2 inches apart.
- Bake cookies for 20-22 minutes, until the cookies are puffed and light golden in color. (if you are baking both sheets of cookies at the same time in the oven, rotate halfway through the baking time). Remove from the oven and cool completely on wire racks before glazing.
- When ready to glaze, in a small, wide bowl, whisk together the powdered sugar, orange juice and orange zest and mix into a smooth glaze. Add more powdered sugar if needed to make glaze thick enough to coat the cookies when dipped.
- Holding the cookies with your fingers, dip the top of the cookies in the glaze and then immediately turn back over and place on a wire rack to dry. I like to put a baking sheet under the wire rack to catch the extra glaze that drips down).
- Allow cookies to dry for about 2 hours until completely set before storing.
- * Make sure that you do not overmix these cookies once flour mixture is added. You want to make sure that these cookies remain light and cakey!