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Guest Chef Cookie Exchange! Anna’s Italian Orange Ricotta Cookies Scented with Cardamom

Guest Chef Cookie Exchange! Anna’s Italian Orange Ricotta Cookies Scented with Cardamom

judyschickens

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.

duespaghettiIngredients:

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

Glaze:

  • 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

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Directions:

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.

lemon-ricotta-cookie-2

Cookie photo source: Anna@judyschickens


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