Name: Tangerine-Ricotta Drop Cookies
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: about 36 cookies
Ingredients: 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

Directions

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

Courtesy of Food Network Magazine

Tangerine-Ricotta Drop Cookies

Categories: