Blood Orange Italian Ricotta Cookies

Total Time:  30 mins    |       Serving Size: 4 dozen 

  Ingredients

Glaze:

Cookies:


  Directions

Glaze: 

  1. Mix together melted butter, powdered sugar, heavy cream, Tahitian Vanilla Balsamic in a bowl until smooth and no lumps remain.
  2. Add additional splashes of milk or cream to get the desired consistency. You don't want it to be so thick that it's not spreadable, but also not too runny.

Cookies:

  1. Preheat oven to 350 degrees
  2. In the bowl of a stand mixer, cream together Olivino Blood Orange Oil and sugar medium speed
  3. Add eggs and beat in
  4. Add Ricotta cheese and mix until smooth and fully incorporated
  5. Add Olivino Tahitian Vanilla Balsamic and orange zest and blend
  6. In a separate medium bowl, whisk together flour with baking powder, baking soda and salt
  7. Gradually add the flour mixture to the wet ingredients (one cup at a time) on low speed until a dough is formed
  8. Drop the dough by heaping tablespoons onto an un-greased baking sheet (they will puff up while baking)Bake for 10-12 minutes (this will depend on size of cookies and your oven so keep an eye on them. Cookies will just be starting to lightly golden around the bottom edges. You want then to remain soft and not get too over baked.Remove from baking sheet and place on a cooling rack to cool completely before putting on the glaze
  9. Spoon glaze onto cookies. If you want to be a little more decorative, you can add some sprinkles before the glaze dries
  10. Allow to fully set before storing