Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Citrus Ricotta Cookies

Tender, tangy and subtly sweet. These delicious little pillows are perfect for Spring.  The ricotta makes the cookies tender and adds a little tang, and the gentle hint of citrus in these cakey cookies is enhanced by the sweet citrus glaze.  With a little work, I think you could shape the dough into an egg shape for Easter, and can of course tint the glaze.

Citrus Ricotta Cookies

1 cup butter, softened

2 cups white sugar

2 eggs

15 ounces ricotta cheese

Zest and juice of one medium orange

Zest and juice of one lemon

Zest and juice of one lime

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda


1 cup confectioners’ sugar

Preheat oven to 350°.  Line two cookie sheets with parchment paper.

In the bowl of a stand mixer, cream together the butter and sugar. Beat in the eggs, one at a time, then add the ricotta cheese and beat until smooth.  Add the citrus zest and ¼ cup of the combined citrus juices.  Combine the flour, baking powder and baking soda and beat into the ricotta mixture. Drop by rounded spoonfuls (I use a cookie scoop) onto the prepared cookie sheet, leaving a little space between each cookie. You’ll need to cool the cookie sheets and repeat for four batches.

Bake the cookies for 8 to 10 minutes until puffed and browned around the edges.  Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.

For the Glaze:

Sift the confectioners’ sugar into a small bowl and slowly whisk in enough of the remaining mixed citrus juice (about ¼ cup) to make a glaze, or frosting.  These cookies are delicious with a thick layer of frosting or a thin, sweet glaze.

Makes 48 cookies



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