Orange Ricotta Cookies
TOTAL TIME: 40 MINUTES
For the Cookies:
2¼ cups plain flour
1 tsp baking powder
A pinch of salt
1 cup sugar
½ cup unsalted butter, softened to room temperature
225 g fresh whole-milk ricotta (drain any excess liquid, if necessary)
½ tsp vanilla extract
Zest of 1 large orange (about 2 tsp)
For the Glaze:
¼ cup orange juice
1 tsp orange zest
2½ to 3 cups icing sugar, sifted
Preheat oven to 170˚C. Line two cookie sheets with baking paper.
Sift flour, baking powder, and salt together into a bowl and set aside.
In the bowl of a stand mixer, place the sugar and softened butter and beat on high until light and fluffy, about 2 minutes.
Add the first egg to the mixing bowl and mix well. Then add the second egg, and again mix well.
Add the ricotta, vanilla and orange zest and mix to combine.
Add the flour mixture and mix on low until all ingredients are just combined – being careful not to over-mix.
Using a small scoop or tablespoon, drop the dough onto the baking sheets about 5 centimetres apart.
Bake cookies for 20 to 22 minutes, until the cookies are puffed and light golden. (If you are baking both cookie sheets at the same time in the oven, rotate halfway through the baking time). Remove from the oven and cool completely on wire racks before glazing.
When ready to glaze, in a small wide bowl, whisk together the icing sugar, orange juice and orange zest and mix into a smooth glaze. Add more icing sugar if needed to make the glaze thick enough to coat the cookies when dipped.
Holding the cookies with your fingers, dip the top of the cookies in the glaze and then immediately turn back over and place on a wire rack to dry.
Allow cookies to dry for about 2 hours until completely set before storing.