Several weeks ago, when my co-cook, Laura, and I started planning a menu for our previously mentioned picnic meal, I knew that I wanted to make Pasta Salad with Sun-Dried Tomatoes as my centerpiece. For dessert, I also knew I had to make something delicious and portable because, after all, you're more likely to take a cookie on a picnic than a rack of cupcakes or a pie. So I dug up my list of cookies to make and ran across these amazing Orange Ricotta cookies with dark chocolate drizzle. Just the name of these cookies was enough to elicit oohs and awws from the people who passed through the kitchen.
What's more, I was able to use local ingredients to make them. And when I say local, I mean outside our front door. Fortunately for me, my house boasts both an orange tree and a lemon tree simply laden with fruit this quarter. It was an awesome resource for our entire picnic meal and especially great for these light, summery cookies. As an aside, this recipe is great for a crowd, in fact just one recipe made enough cookies for my entire house of 40 so if you’re making for fewer people I suggest halving this recipe. Also, this recipe works with all kinds of citrus fruits so if you don’t have oranges but have lemons or grapefruits, don’t sweat it, just use those instead!
Orange Ricotta Cookies (lightly adapted from Two Peas & Their Pod)
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 cups ricotta cheese
3 tablespoons fresh orange juice
1 orange, zested
Directions:
1) Preheat the oven to 375º F. Line a large baking sheet with parchment paper or a silicone baking mat. 2. In a medium bowl combine the flour, baking powder, and salt. Whisk until ingredients are combined. Set aside.
3) In the bowl of a stand mixer, or using a hand mixer, combine butter and the sugar. Beat the until light and fluffy, about 3 minutes. Add the eggs, one at a time, until incorporated. Add the ricotta cheese, orange juice, and orange zest. Beat to combine.
4) Stir in the dry ingredients. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. 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 2 minutes. Transfer to a wire rack and cool completely.
Orange Glaze
Ingredients:
1 1/2 cups powdered sugar
3 tablespoons orange juice
1 cup chopped dark chocolate, melted
Directions:
1) Combine the powdered sugar and orange juice in a small bowl and whisk until smooth.
2) Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
3) Let glaze harden for about five minutes. Using a plastic bag with a small hole cut in the corner or a pastry bag, drizzle cookies with dark chocolate stripes.
