Name: Orange Ricotta Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 3 1/2 dozen cookies
Cuisine: italian
Ingredients: 2 cups ricotta; 2 cups granulated sugar; 2 sticks unsalted butter; 1 large egg; 4 cups all-purpose flour; 1 tablespoon baking powder; 2 teaspoons vanilla extract; Zest of 1 large orange; 1 1/4 cups confectioners' sugar; 1/4 cup milk

Directions

Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour.
Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats.
Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
In a small bowl, whisk together the confectioners' sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens.
Cookies can be stored in an airtight container for 5 days, or frozen for 3 weeks.

Orange Ricotta Cookies

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