Tangerine-Ricotta

Drop Cookies

 

Yield: about 36

 

I have made many variations of these Italian Ricotta Cookies, but by far, these are best.

 

 

Ingredients and Method

2 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cup granulated sugar

3 whole large eggs.

1 cup whole-milk ricotta cheese

1/3 cup mild-flavored olive oil

1 1/2 teaspoons finely grated tangerine zest (orange zest)

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 2/3 cups confectioners sugar

Nonpareils, for decorating 

 -Position racks in the upper and lower thirds of the oven; preheat  to 350 degrees. Line two baking sheets with parchment paper.

-Whisk the flour, baking powder and salt in a medium bowl.

-Beat the granulated sugar and eggs in a large bowl with  a mixer on high speed until pale and very thick, about 5 minutes.-

-Add the ricotta, olive oil , 1 teaspoon tangerine zest and the vanilla and almond extracts; beat until combined.

-Reduce, the speed to low and add the flour until just combined,

-Drop tablespoons of dough onto the prepared baking sheets, about 1 1/2 inches apart. Bake, switching the pans halfway through, until the cookies spring back when gently pressed, about 12 minutes. Let cool completely on the baking sheets.

Glaze

-Make the glaze.

- Whist the confectioners' sugar, the remaining 1/2 teaspoon of tangerine zest  and two tablespoons hot water until smooth,  adding 1 more  tablespoon hot water, if needed-

-Spoon about 1/2 teaspoon of the glaze over each cookie and spread with the back of  the spoon. Decorate with nonpareils.

Let set 30 minutes.