Triple Zested Ricotta Cookies
Author: 
 
Ingredients
  • orange, lime and lemon zest about 2 tablespoons each
  • 1 cup, ricotta (dry and drained of moisture. Instead of deli style look for a good brand that's packed in a container that you can buy in the refrigerated section because they're usually dryer in texture)
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • pinch of salt
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • FROSTING
  • lemon juice
  • 1 cup, powdered sugar
Instructions
  1. Mix the zest together.
  2. Heat oven to 350F. and line a baking sheet with parchment.
  3. In a large bowl add the ricotta, softened butter, sugar, vanilla, salt and egg, mix them together on low speed until incorporated.
  4. In a smaller bowl add the flour and baking soda, use a whisk and incorporate by hand.
  5. Now on low speed add the flour mixture to the ricotta mixture making sure all is incorporated.
  6. Add in 1 tablespoon of the zest to the mixture and blend til it's throughout the dough.
  7. Take a teaspoon size piece of dough and roll it into a ball like a meatball and place onto the parchment lined baking sheet.
  8. Bake for ten minutes on lower rack then pull them out of the oven and take the back side of a flat spatula and gently press down on the tops, this is not necessary but my preference because it gives a nice surface for the frosting.
  9. Then place them back into the oven on the upper rack for 3 more minutes, make sure bottoms are nicely golden.
  10. Take them out and let them cool completely on a rack before frosting.
  11. FROSTING
  12. Mix the powdered sugar with lemon juice until you have the right consistency then take a pastry brush and brush each cookie one by one with the frosting, then sprinkle a pinch of the tripled zests that you mixed together on the tops of each cookie. Repeat until they're all frosted, one by one.
  13. Let them set for a couple of hours so frosting can dry, store in an airtight container between waxed paper. You can also freeze them, this recipe makes around 30 cookies.
  14. Feel free to double or triple the recipe!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/03/triple-zested-ricotta-cookies.html