CITRUS glazed RICOTTA cookie Recipe
Cost per serving $0.09 view details
- . > (American / Metric measures) <
- . > DRY:
- . 2 cups (300g) All-Purpose flour
- . 1 tsp. (5ml) baking powder
- . 1/2 tsp. (2.5ml) sea salt
- . 1/4 tsp. (1.25ml) baking soda
- . > WET:
- . 1/2 cup (125g) unsalted butter (softened)
- . 1-1/4 cups (275g) granulated sugar
- . 1 xLarge egg
- . 1 cup (230g) Ricotta cheese
- . 2 Tbsps. (30ml) lemon juice
- . 2 Tbsps. (30ml) orange juice
- . 1 Tbsp. (15ml) each of the finely zested citrus
- . > GLAZE:
- 1 cup (150g) confectioners' sugar
- 1-1/2 Tbsps. (22.5ml) each of the citrus juices
- . Pre-heat the oven at: 350F/180C/Gas4 (only once the dough has been chilled for at least 1 hour). Position the rack on second level from bottom of the oven. Line two large cookie sheets with parchment paper.
- . DOUGH: In a large bowl, sift together all the DRY ingredients. Make a well. Set aside. > In a medium bowl, beat the butter with the sugar until fluffy. Then, beat in the egg as well as the Ricotta cheese, followed by the portion of citrus juice and zests allocated to this part of the recipe.
- . ASSEMBLY: Pour the WET mixture into the DRY one. With a spatula, combine and fold until flour disappears. Do not over mix. Cover and refrigerate for about 1 hour. Note: About 20 minutes before the chilled cookie dough is taken out of the fridge, start pre-heating the oven.
- . Set up one baking sheet at the time. Then, with two spoons, roughly shape 24 walnut-sized cookie portions. Place them about 1 inch (5cm) apart. The remaining dough should be placed back into the fridge until a few minutes before the first cookie batch has baked.
- . BAKE for about 18 minutes or until lightly gold on the edges. When ready, have them cool on the pan for about 5 more minutes. Then, transfer them onto a cooling rack. Repeat for the next cookie sheet.
- . GLAZE: In a small bowl, sift the icing sugar. Then, whisk in the remaining citrus juices until smooth. At this point, make sure the glaze has a slightly thick consistency. If not thick enough, add more icing sugar.
- . SETTING the GLAZE: (Only once the cookies have properly cooled). Take the same pieces of parchment used for baking and place them under the racks which you’ll be using to set the glaze on the cookies. Slowly spoon the glaze over each cookie surface. Let them rest on the racks for at least 90 minutes.
- . STORAGE tips: Place them into an airtight metal container layered by parchment paper for up to 1 week. Or, better yet, preserve their freshness by packaging them into a parchment paper and into a freezer bag for up to 1 month.
- . Happy baking wishes from Claudia's kitchen...FOODESSA.com
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|Amount Per Serving||%DV|
|Serving Size 30g|
|Recipe makes 4 servings|
|Calories from Fat 0||0%|
|Total Fat 0.03g||0%|
|Saturated Fat 0.01g||0%|
|Trans Fat 0.0g|
|Total Carbs 29.88g||8%|
|Dietary Fiber 0.0g||0%|