Blood Orange Ricotta Cookies
A light, cake-like cookie with a lovely citrus flavor and sweet icing.
Equipment
- 1 baking sheet
- 1 stand mixer
Ingredients
- 4 oz unsalted butter (good quality)
- 1 cup sugar
- 2 eggs
- 1 ½ cups ricotta
- 1 blood orange rind (grated)
- 3 Tbsp blood orange juice
- 2 drops orange oil (optional, if you prefer a stronger orange flavor)
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
Icing:
- 1 ½ cups powdered (confectioner’s sugar)
- 1 blood orange rind (grated)
- 3 Tbsp blood orange juice
Instructions
Cookies:
- Preheat oven to 350°F (175°C)
- Place the flour, baking powder and salt in a bowl and set aside.
- Cream the butter and sugar in a stand mixer until light and creamy (2 or 3 minutes), then add the eggs, one at a time, mixing well in between additions.
- Next, add the ricotta, blood orange rind and the blood orange juice (and the orange oil, if using).
- Mix well, then stir in the dry ingredients until an even dough is formed.
- Drop tablespoonfuls onto a parchment or silicone sheet lined baking tray.
- Bake for 15 to 18 minutes, or just until the edges are beginning to brown. Remove from oven and allow to cool on tray for about 5 minutes before placing on a cooling rack.
- Repeat with remaining dough, until all the cookies are baked. Allow to cool completely before icing.
Icing:
- Combine the powdered (confectioner’s) sugar, grated rind of one blood orange and blood orange juice and stir until a smooth icing forms.
- Dip each cookie into the icing then place back on cooling rack until icing is set.
- Once completely dry, store the cookies in an airtight container.
Notes
- See my lemon ricotta cookie recipe, for a lemon-flavored cookie.
Nutrition
Serving: 2 cookies | Calories: 153kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 74mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
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