Ready in 50 minutes
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...
"These were so amazingly good! I made them for an after dinner dessert with my boyfriend and his family and they were almost halfway gone by the time they left. These make a lot of cookies (I made 1 TB sized cookies), so you can always send happy guests home with a plate full. I will make these often for friends and family."- pineapplebutter
Top-ranked recipe named "Citrus Ricotta Cookies"
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).Drizzle icing.
shanieebabe 3 months agoMade it for a holiday cookie exchange with some very picky coworkers, they all loved it! I made some changes, though. I omitted the coconut, made the orange zest lemon and instead of drizzling chocolate, I dripped half of the cookie it dark chocolate.
WilmaYvy 4 months agoI will make this recipe ASAP, the only thing is it does not specify if the dough spreads out once in the oven. How much apart the dough should be placed from each other? Please help!
Dkass 10 months agoExcellent and beautiful cookies
Valerie411 10 months agoWith the icing, it had just the right amount of sweetness
kkirby0033 11 month agoMy family loved these ... we couldn't stop eating them. The batter looked too thin but I didn't change the recipe. I'm glad I didn't. They are not too sweet, just sweet enough.
shellbea39 1 year agoLoved these cookies! Didn't add the coconut tho .. Made a lot of them to
Erincpeters 1 year agoDelcious!! Mine didn't turn out as pretty as pictured, but they got rave reviews from everyone (people were fighting over the last ones). I also omitted coconut. Thanks!
Managers 1 year agoI made these tonight with my 2 cups of leftover ricotta....delicious! I used lemon juice and lemon zest and did not add coconut in my recipe and they turned out GREAT! We sprinkled the top with powdered sugar as well as we simply couldn't wait any longer to try them! Thanks for sharing!
RuffRydersAngel 1 year ago
AnnMarieWhenham 2 years agoSimple and amazing!