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.

Ingredients:

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

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.

Cookie photo source: Anna@judyschickens