Cookies
2½ cups all-purpose flour1 tsp. baking powder
½ tsp. salt
1 stick (4 oz.) unsalted butter, softened
1 cup sugar
2 eggs
1 (15 oz.) container whole milk ricotta cheese
3 Tbsp. fresh orange juice (approx 1 medium orange)
1 tsp. orange zest, plus additional (optional) zest
Maple Glaze
¼ cup unsalted butter, melted
3 Tbsp. maple syrup
¼ cup heavy cream
2 cups powdered sugar
Preheat the oven to 375F. Line two large baking sheets with parchment paper; set aside.
¼ cup unsalted butter, melted
3 Tbsp. maple syrup
¼ cup heavy cream
2 cups powdered sugar
Preheat the oven to 375F. Line two large baking sheets with parchment paper; set aside.
In a medium bowl combine the flour, baking powder, and salt; set aside.
In a large clean bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, orange juice, and orange zest.
Beat to combine. With a wooden spoon, gradually stir in the dry ingredients. Do not overmix!
Spoon the dough 1½ inches apart (with either ice cream scooper or 1 tablespoon measuring spoon) onto the baking sheets.
Bake for 12-15 minutes on the middle rack, until slightly golden at the edges.
Remove from the oven and onto a wire rack. Cool completely.
Drizzle with Maple Glaze. Sprinkle with orange zest (optional).
Maple Glaze
Stir together melted butter, syrup, and cream. Whisk in powdered sugar until smooth.
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Makes 2 Dozen
