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Infinite Zest: Orange and Ricotta Cookies

March 20, 2012

I’m not crazy about super sweet desserts – I don’t like cupcakes or sugary icing. So I really liked these light, delicate, fruity ricotta & orange cookies (the dough was particularly addictive). Although the recipe called for both glaze and chocolate drizzle, I thought that would be too much and so tried some with each. I think I prefer the glaze – it has a subtle orange flavour too, so the taste is consistent. That being said, if you love Terry’s Chocolate Oranges, other orange chocolate combinations, then I fully endorse the chocolate drizzle for you! Props to “two peas and their pod” for the idea!

  • 1 3/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 cup ricotta (if you have some left over, you can use it to make the artichoke lasagna I’ll be posting soon)
  • 1 1/2 tbsp orange juice
  • 1 orange zested
  • 3/4 cups powdered sugar
  • 1 1/2 tablespoons orange juice
  • or 1/2 cup chocolate chips

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.

2. In a medium bowl combine flour, baking powder, and salt. Whisk and set aside.

3. In the bowl of a stand mixer, combine butter and the sugar. Beat the until light and fluffy, about 3 minutes. Add the egg. Add the ricotta cheese, orange juice, and orange zest. Beat to combine.

4. Stir in the dry ingredients. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.

5. To glaze the cookies: combine the powdered sugar and orange juice in a small bowl and whisk until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let glaze harden for about five minutes. or Melt chocolate chips and drizzle over cookies. 

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