Blood Orange Ricotta Cookies Recipes

BLOOD ORANGE RICOTTA COOKIES

Steps:

• Place the flour, baking powder and salt in a bowl and set aside.
• Cream the butter and sugar in a stand mixer until light and creamy (2 or 3 minutes), then add the eggs, one at a time, mixing well in between additions.
• Next, add the ricotta, blood orange rind and 3 tbsp of the blood orange juice (and the orange oil, if using).
• Mix well, then stir in the dry ingredients until an even dough is formed.
• Drop tablespoonfuls onto a parchment or silicone sheet lined baking tray.
• Bake for 15 to 18 minutes, or just until the edges are beginning to brown. Remove from oven and allow to cool on tray for about 5 minutes before placing on a cooling rack.
• Repeat with remaining dough, until all the cookies are baked. Allow to cool completely before icing.
• Combine the 1 1/2 cups powdered (confectioner's) sugar, grated rind of one blood orange and 3 tbsp blood orange juice and stir until a smooth icing forms.
• Dip each cookie into the icing then place back on cooling rack until icing is set.
• Once completely dry, store the cookies in an airtight container.

ORANGE RICOTTA COOKIES

Steps:

• 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.

RICOTTA COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly browned.
• In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.