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
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