It’s almost that time of year, and now is the time to bake test batches of cookies for my holiday cookie boxes. These orange ricotta cookies are soft, with lots of orange zest in the batter and they’re glazed with confectioners sugar and fresh squeezed orange juice. They definitely made the cut!
- 1 cup ricotta
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioners sugar
- 3 tablespoons orange juice
- Preheat oven to 350º. Line a baking pan with parchment paper.
- In a large bowl, cream ricotta, sugar, and butter. Add the eggs one at a time, then the orange zest and vanilla.
- In a smaller bowl, whisk the flour, baking powder, and salt. Add to the large bowl until just combined.
- Drop by tablespoons on baking sheet 2″ apart. Bake for 12 to 15 minutes.
- Cool on a wire rack. Whisk the confectioners sugar and the orange juice and drizzle over the cooled cookies. Let set, store in an airtight container. Makes 3 1/2 dozen.
