Triple Citrus Ricotta Cookies

I thought I would kick citrus month off with a triple citrus threat. (Please note: citrus month is not a real thing. I made it up. See side bar) This recipe is from my old blog, but I really loooved these cookies and wanted to share them with you all.

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And because it’s pretty much spring. As the sun sank down around 8 PM yesterday, I couldn’t even be mad about the hour of sleep I lost. I cannot. cannot. cannot. wait to always leave the house with out a jacket and to lose the socks for a while.

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Sun, if I were any good at writing poems, I would write you one.

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Triple Citrus Ricotta Cookies

Adapted from Giada DeLaurentis Lemon Ricotta Cookies Yield: ~3 dozen cookies
Total Time: 2 hours 20 mins
Active Time: 15 minutes

2 1/2 c ap flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 c sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
6 tbsp of citrus juices, divided*
~ 1 tbsp zest of the mixed citrus used for juices
1/2 tbsp poppy seeds
1 1/2 c powdered sugar

*I used 2 tbsp orange juice, 2 tbsp lemon juice and 2 tbsp lime juice. Combined them in a bowl and then measured out 3 tbsp of the mix when needed, thus I had 1 tbsp of each in the cookies and in the glaze. You will need 1 lemon, 1 lime and 1/2 an orange for this. Also of note: I used fresh squeezed orange juice, not sure the effect that carton juice would have.

Preheat oven to 375 degrees.

In a medium sized bowl, whisk together flour, baking powder and salt with a until combined. Set aside.

In a large bowl, cream together the butter and sugar, until light and fluffy. Add the eggs, one at a time, continuously beating the mixture. Once eggs are combined, add ricotta cheese, 3 tbsp of mixed citrus juice, and the zest. Beat just until combined.

Using a spatula, stir in the dry mix and poppy seeds. Dough will be very moist, more similar to a batter.

Spoon ~ 1 tbsp drops of dough onto lined cookie sheets. Dough will spread when baking, so make sure to leave room. (These are a flat cookie, not raised.)

Bake for 15 minutes (or until golden brown at the edges). Remove from the oven and allow to cool on the cookie sheets for ~20 minutes before glazing.

While cookies are cooling, whisk together the remaining 3 tbsp of citrus juice and 1 1/2 c powdered sugar, to create a glaze. Once cookies are cooled, spoon ~1/2 tsp of glaze onto each cookie and spread to coat.

Glaze will need to cool approx 2 hrs before storing.

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