Tangerine-Ricotta Drop Cookies

Total Time:
2 hr
1 hr 15 min
30 min
15 min

about 36 cookies

  • 2 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup whole-milk ricotta cheese
  • 1/3 cup mild-flavored olive oil
  • 1 1/2 teaspoons finely grated tangerine zest (or orange zest)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 2/3 cups confectioners' sugar
  • Nonpareils, for decorating
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the granulated sugar and eggs in a large bowl with a mixer on high speed until pale and very thick, about 5 minutes. Add the ricotta, olive oil, 1 teaspoon tangerine zest and the vanilla and almond extracts; beat until combined. Reduce the mixer speed to low; beat in the flour mixture until just combined. The dough will be loose - similar to a thick cake batter.

  • Drop tablespoonfuls of dough onto the prepared baking sheets, about 1 1/2 inches apart. Bake, switching the pans halfway through, until the cookies spring back when gently pressed, about 12 minutes. Let cool completely on the baking sheets.

  • Make the glaze: Whisk the confectioners' sugar, the remaining 1/2 teaspoon tangerine zest and 2 tablespoons hot water until smooth, adding up to 1 more tablespoon hot water if needed. Spoon about 1/2 teaspoon of the glaze over each cookie and spread with the back of the spoon. Decorate with nonpareils. Let set, 30 minutes.

  • Photograph by Ryan Dausch

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