Orange Ricotta Cookies

Coici Bertha, as we called her (Coici is “aunt” in Polish), was married to my Uncle Pete – an Italian – so the menu at her house was always a wonderful blend of the best of two culinary worlds!  She made a terrific lasagna (note to self…I must get her recipe!) but I also remember the cookie tray – an exotic (to me) combination of treats including anisette cookies with colorful sprinkles, pizzelle (some with, and some without powdered sugar) as well as some delicious soft, frosted ricotta cookies!

Among my favorites were the ricotta cookies – and a few weeks ago, Jack and I were sharing fond cookie memories from each of our childhoods!  I looked around and found this recipe online, but wanted to adapt it to recreate these Orange Ricotta Cookies we’re sharing today!

INGREDIENTS
For the cookies

• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• A pinch of kosher salt
• 1 cup sugar
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 2 eggs
• 8 ounces fresh whole-milk ricotta (drain any excess liquid, if necessary)
• ½ teaspoon vanilla extract
• Zest of 1 large orange (about 2 teaspoons)

For the glaze

• 1/4 cup orange juice
• 1 teaspoon orange zest
• 2 1/2 to 3 cups powdered sugar, sifted

INSTRUCTIONS

1. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
2. Sift flour, baking powder, and salt together into a bowl and set aside.
3. In the bowl of a stand mixer, place the sugar and softened butter and beat on high until light and fluffy, about 2 minutes.
4. Add the first egg to the mixing bowl and mix well. Then add the second egg, and again mix well.
5. Add the ricotta, vaniila and orange zest and mix to combine.
6. ....................................

For full instructions please see : www.afamilyfeast.com

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