Recipe courtesy of Allison Robicelli
Orange Ricotta Cookies
- Level: Easy
- Yield: 3 1/2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 159
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 22
- Sodium
- 39
- Total: 2 hr 20 min (includes cooling time)
- Active: 25 min
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.