I had some ricotta cheese left over and I wanted to make something different with it.
But, I had a lot of ricotta to use …2 cups to be exact. I remember that I had seen a cookie recipe done by Giada on Food network that used quite a lot of ricotta.
I changed mine a bit and added some flavors that I knew my husband would love.
I also substituted orange peel for the lemon and added some almond flavor along with some unsweetened coconut.
They were a hit… wonderful and full of flavor!
They were sooo soft and moist …sort of like upscale madelines.
You could see the orange zest throughout the cookies…so pretty.
These cookies are really good!
We loved them…
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Salt
- 1 stick unsalted butter ; softened
- 2 cups Sugar
- 2 Eggs
- 2 cups whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 tbsp orange zest
- 1 tsp almond flavor
- 1/2 cup unsweetened coconut
- 1/2 cup powdered sugar
- 1 tsp lemon juice
- 1-2 tsp milk
- a bit of almond flavor
To make the icing, place all ingredients in a plastic bag and mix until it comes together.
If it is too dry: add more milk a bit at a time.
If it is too runny: add a bit of powdered sugar to bring it to the right consistency.
You don’t want it to be too runny. You want the icing to stay on the cookie.
ALTERNATELY, You can also melt some chocolate and drizzle over the cookies for a more dramatic look:)….
Directions for cookies:
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Make sure the butter is softened. You can help it along by pounding it with a mallet. You want to beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated.Add the ricotta cheese, lemon juice, and orange zest. Beat to combine.
Stir in the dry ingredients. Lastly, add the coconut and stir just till combined.Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. I used an ice cream scoop that was half filled.I noticed it was a breeze using it. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes( I sometimes don’t have the patience…and remove them after about 5 minutes).
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