Anna’s Italian Orange Scented Ricotta Cookies
These luscious Ricotta cookies are typically flavored with lemon. However, Anna prefers a more distinctive orange flavor kissed with cardamom. She uses whole milk ricotta only; giving them a soft, cake-like texture and the fresh orange zest imparts a burst of bright citrus essence.
The icing also has orange zest as well as orange juice – so there is no mistaking the delicious citrus flavor!
Anna says “These delicious Italian-inspired cookies are very easy to make and twice as easy to enjoy.”
Note: While mixing in the flour, be sure not to over mix the dough. This step will ensure that your ricotta cookies are very light and tender.
For the cookies:
- 2 stick (½ pound) butter, softened
- 1¾ cup granulated sugar
- 2 eggs
- 1 container (15 oz.) ricotta cheese, whole milk is preferred
- 1 tablespoon pure vanilla
- 3 teaspoons orange zest, grated
- 4 cups all-purpose flour
- ½ teaspoon ground cardamom
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons heavy cream or whole milk
- 3 tablespoons fresh orange juice
- 1½ cups confectioners sugar
- 1/2 teaspoon almond extract
- additional gratings of orange zest
- Preheat oven to 350°F.
- In a medium-sized bowl, cream butter and sugar. Add eggs, ricotta cheese, orange zest and vanilla; mix until well combined. In a separate medium bowl, combine the flour, baking powder, cardamom and baking soda. Add the flour mixture to the ricotta mixture; mixing just until combined. Scoop dough into tablespoon-sized balls. Place on an ungreased baking sheet about 2” apart.
- Bake 10-12 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a medium-sized bowl, beat cream or milk, orange juice, powdered sugar, and almond extract until smooth. Dip then swirl the tops of the cookies into the glaze; set upright onto wire rack. Immediately top with grated orange zest.
Cookie photo source: Anna@judyschickens