CITRUS glazed RICOTTA cookies Recipe

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6 votes | 1269 views

Tangy LEMONS and sweet ORANGES will delight you in every bite from these cake-like RICOTTA based cookies.

For a detailed post...refer to:
http://www.foodessa.com/2010/05/citrus-glazed-ricotta-cookies.html

Prep time:
Cook time:
Servings: 4 dozen
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Ingredients

Cost per serving $0.09 view details
  • . > (American / Metric measures) <
  • . Note: > Reserve CITRUS juice to use in both parts of recipe:
  • . 1 big lemon (finely zested and juiced)
  • . 1 big orange (finely zested and juiced)
  • . DRY:
  • . 2 cups (300g) All-Purpose flour
  • . 1 tsp. (5ml) baking powder
  • . 1/2 tsp. (2.5ml) salt
  • . 1/4 tsp. (1ml) baking soda
  • . WET:
  • . 1/2 cup (125ml) unsalted butter (softened)
  • . 1-1/4 cup (275g) granulated sugar
  • . 1 large egg
  • . 1 cup (230g) Ricotta cheese
  • . 2 tbsp. (30ml) lemon juice
  • . 2 tbsp. (30ml) orange juice
  • . 1 tbsp. (15ml) each of the citrus zests
  • . GLAZE:
  • 1 cup (150g) confectioner's sugar
  • 1-1/2 tbsp. (22.5ml) each of the citrus juices

Directions

  1. . NOTE: cookie dough needs to be chilled 1 hour beforehand. Afterwards, about 20 or more minutes before baking, pre-heat the oven at: 350F/180C/Gas 4. Position rack on second level from bottom of the oven. Line two large cookie sheets with parchment paper and set aside.
  2. . DOUGH: In a large sized bowl, sift together the DRY ingredients: flour, baking powder, salt and baking soda. Make a center well to later receive the wet mixture. Set aside. WET ingredients: In a medium bowl, electrically beat the softened butter with the sugar until fluffy. Then, beat in the egg and the Ricotta cheese, followed by the portion of citrus juice and zests allocated to this part of the recipe. Pour the WET mixture into the DRY ingredients. With a spatula, combine and fold all until flour disappears. Don't stir or over mix. Cover and refrigerate for about 1 hour. Note: About 20 minutes before the cookie dough is chilled, start pre-heating the oven.
  3. . SHAPE COOKIES: Set up one pre-lined baking sheet at the time. With two spoons, roughly shape 24 walnut-sized cookie portions. Place them about 1 inch (5cm) apart. The remaining dough should be placed back into the fridge until a few minutes before the first cookie batch is finished baking.
  4. . BAKE: Depending more or less on the darkness of your cookie sheet...bake for about 18 minutes or until lightly gold on the edges. When ready, have them cool on the sheet for about 5 more minutes. Repeat the same for the next cookie sheet.
  5. . GLAZE: In a small bowl, whisk together the icing sugar and the remaining citrus juices until smooth. At this point, make sure the glaze is not runny...it should hold a slight thick consistency. If not thick enough, add a little more icing sugar.
  6. . SETTING the GLAZE: (Once all cookies have properly cooled). Take the same pieces of parchment used for baking and place them under the racks which you’ll be using to set the glaze on the cookies. This will capture any messy drips. Slowly spoon glaze over each cookie top. Let them rest on racks for at least 90 minutes.
  7. . STORAGE tips: Place them into a metal airtight container layered by parchment paper for up to 1 week. Or, better yet, preserve their freshness by packaging them into a parchment paper and into a freezer bag for up to 1 month.
  8. . Happy baking and Claudia's flavourful wishes...FOODESSA.com

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Nutrition Facts

Amount Per Serving %DV
Serving Size 30g
Recipe makes 4 servings
Calories 117  
Calories from Fat 0 0%
Total Fat 0.03g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 1mg 0%
Total Carbs 29.88g 8%
Dietary Fiber 0.0g 0%
Sugars 29.37g 20%
Protein 0.0g 0%
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Reviews

  • Patricia Turo
    We have a similar recipe for Ricotta cookies but we use almond oil and the frosting also has almond oil for flavoring. These also sound really good and we will try them. I like the citrus flavoring.
    I've cooked/tasted this recipe!
    • Claudia lamascolo
      Yes I know Patricia version this sounds like a great addition to this delicious cookie recipe yum~
      Congrats on being on the front page for recipes on Cookeatshare great job!
      I've cooked/tasted this recipe!
      • I Sicilian
        I tried them and they are delicious.
        I've cooked/tasted this recipe!

        Comments

        • judee
          September 21, 2011
          I've never seen this type of recipe before, but it looks so good. We are big lemon lovers .
          • Claudia lamascolo
            December 8, 2010
            fabulous we love this kind of cookie in our family!












            fabulous we love this kind of cookie in our family!
            • Foodessa
              May 31, 2010
              With all those thousands recipes out there...it is truly amazing and heart warming when another 'foodie' gets to enjoy a recipe that you created. Thanks Marianna at iSicilian.
              Flavourful wishes, Claudia
              • Foodessa
                May 27, 2010
                Hi Patricia...thanks for the review.
                Your almond oil version for this cookie sounds very interesting.
                Do you think you'll be sharing it soon with us too?
                Flavourful wishes, Claudia

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