Orange Ricotta Cookies
Votes: 7
Time: 2 hours 20 minutes
Complexity: easily
Quantity: 42 pcs.
Complexity: easily
Quantity: 42 pcs.
Ricotta is a versatile Italian cheese that's perfect for not only hot dishes but also a wide variety of desserts. In desserts, ricotta isn't just used as a filling; it can also be used in dough. This will make your baked goods fluffy and incredibly tender. Bake small ricotta cookies, adding orange zest to the dough for aroma and a bright citrus flavor. Then dip the finished balls in a sugar-milk glaze. These cookies are so delicious, you'll be unable to stop eating them after just a few. Luckily, they store well in the freezer, so you'll always have a tasty treat on hand for special occasions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups ricotta
- 2 cups granulated sugar
- 220 g butter
- 1 large egg
- 4 cups of flour
- 1 tbsp baking powder
- 2 tsp vanilla extract
- Zest of 1 large orange
- 1 and 1/4 cups powdered sugar
- 1/4 cup milk
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Recipes with similar ingredients: ricotta cheese, sugar, butter, eggs, premium flour, vanilla extract, Orange zest, powdered sugar, milk
Cooking the dish according to the recipe:
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the ricotta, sugar, butter, and egg. Add the flour, baking powder, vanilla, and orange zest and mix until smooth. Refrigerate for 1 hour to firm up the dough.
- Preheat oven to 175°C and line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop tablespoon-sized balls of dough and place them on prepared baking sheets, spacing them 5 cm apart. Bake for 15 minutes, rotating the baking sheets halfway through baking. Cool the cookies on the baking sheets for 20 minutes.
- In a small bowl, whisk together the powdered sugar and milk until smooth. Dip the tops of the cooled cookies and let them set.Cookies can be stored in an airtight container for 5 days or in the freezer for 3 weeks.
Author of the recipe - Allison Robicelli is a baker and food writer.
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