These cookies had a few things going against them – my house is freezing, so ‘room temperature’ butter is still quite solid, and the fact that I subbed in gluten-free flour, but they still came out pretty good! I might have liked a bit more of the icing, but by the time I’d decided that, I had already eaten the rest of the orange so couldn’t get any more juice. Oh well! One last note, the original recipe said ~24 cookies, but I got 43?? I suppose that might account for it feeling like not enough icing per cookie!
Ingredients:
Cookies:
- 2 cups ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- zest of 1 orange
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Icing (consider doubling):
- 1 cup powdered sugar
- 2 tablespoons orange juice
Preheat your oven to 350 and line two baking sheets with parchment/silpats.
In a large bowl, beat together the ricotta, sugar, and butter until smooth.
Add the eggs, zest, and vanilla and beat, again until smooth.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually stir the flour mixture into the ricotta mixture, beating until just combined. I mixed in the dry goods in several additions, stirring most of the way in with a spatula and just the last bit as needed with the mixer.
Scoop dough using a cookie scoop or heaped tablespoon, spacing 2″ apart on your lined sheets.
Bake 15-18 minutes, until edges are lightly golden (and if necessary, keeping in mind that gluten free things don’t usually brown much, so don’t wait for that!). Cool for several minutes on the pan, then transfer to a wire rack to cool completely.
When the cookies are cooled, whisk together the powdered sugar and orange juice and drizzle over the cookies.
Italian Orange Ricotta Cookies
From Recipe Vibes on FB.
Cookies:
- 2 cups ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- zest of 1 orange
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Icing (consider doubling):
- 1 cup powdered sugar
- 2 tablespoons orange juice
Preheat your oven to 350 and line two baking sheets with parchment/silpats.
In a large bowl, beat together the ricotta, sugar, and butter until smooth. Add the eggs, zest, and vanilla and beat, again until smooth.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually stir the flour mixture into the ricotta mixture, beating until just combined.
Scoop dough using a cookie scoop or heaped tablespoon, spacing 2″ apart on your lined sheets. Bake 15-18 minutes, until edges are lightly golden. Cool for several minutes on the pan, then transfer to a wire rack to cool completely.
When the cookies are cooled, whisk together the powdered sugar and orange juice and drizzle over the cookies.
Ingredients:
Add the sugar, cream, and vanilla. Beat another 2-3 minutes, until the sugar has dissolved into the cream cheese.
Spoon 1/3 of the mixture (about 1 1/4 cups) into a separate bowl and set aside. To the remaining mixture, stir in the melted chocolate, then pour into the pan.
Use a knife to swirl the peanut butter into the chocolate, then cover and refrigerate until firm, at least 4 hours. Run a knife around the inside of the pan before removing the edge, slice, and serve.
Ingredients:
In a large bowl, beat together the butter and both sugars until smooth and fluffy, 2-3 minutes on medium, then beat in the eggs, another minute. With the speed reduced to low, beat in 1/3 of the flour mixture, half the mashed banana, another 1/3 of the flour, the remaining banana, then the remaining flour mixture, beating until just combined.
Transfer to the prepared pan and bake 20-25 minutes, until it passes the toothpick test. Place the pan on a wire rack to cool.
When the cake has cooled, combine all the frosting ingredients and beat on low until combined (ie until the powdered sugar is not going to explode out of your mixer), then increase to medium-high and beat until light and fluffy.
Spread on the cake. slice, and serve.
Add the cinnamon, salt, and baking soda and mix briefly until just combined, then reduce the speed to low and add in the flour, mixing again until just combined.
Stir in the apples.
When the cake has cooled, Combine the salt and butter of the frosting and beat until smooth, then add the powdered sugar a cup at a time until mixed, adding the buttermilk a tablespoon at a time with the last two cups of powdered sugar to help it incorporate. Spread on the cake, slice, and enjoy.
Ingredients:
Beat in the egg and vanilla.
On low speed, beat in the flour mixture, mixing until just combined.
Stir in the chocolate chips.
Press the dough into the greased tart pan, pressing evenly into the bottom and up the sides of the pan, then refrigerate for half an hour.
Meanwhile, preheat the oven to 350 degrees.
Bake 10-12 minutes, until golden brown.
Set aside to cool, and fill as desired.
Ingredients:
Whisk in the eggs one at a time until evenly mixed.
Pour into the pie crust.
To make the streusel, combine the flour, sugar, salt, and cinnamon in a small bowl. Melt the butter in a small dish and add the vanilla, then pour into the flour mixture and stir together with a fork to make irregularly sized crumbs.
To make the blueberry filling, place the berries in a 2 quart saucepan. Whisk together the sugar, salt, and cornstarch and stir into the berries.
Place over medium-low heat and cook until the berries release their liquid, stirring frequently. Raise the heat to a boil, stirring constantly, until the mixture thickens.
Gently spoon into the crust over the lemon layer.
Sprinkle the streusel over the blueberry layer.
Bake, this time on the center rack, 15-20 minutes, until the crumbs are lightly browned. Let cool on a wire rack until room temp, then refrigerate until chilled before slicing and serving.
Ingredients:
Add the oats and cook another 2 minutes.
Set aside to cool in a large bowl for a few minutes. Add the remaining burger ingredients and stir together with your hands, then shape into 5 large patties.
Bake 12-15 minutes, then serve.
Ingredients:
Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat.
Cook, stirring frequently, until the marshmallows completely dissolve. Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes. (If you leave it for substantially longer, it’ll firm up quite a bit, but can be mixed back in with the mixer in the next stage.)
While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage.
Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined.
Freeze according to your ice cream maker’s instructions – for my mixer, it makes enough to take 2 batches.
Once each batch is nearly frozen, add half the chocolate sauce, and 1 large handful of Golden Grahams (or save the cereal to add as a topping). Store in the freezer until ready to enjoy.
Ingredients:
Preheat oven to 350 degrees. Line a 9″ springform with parchment and grease the sides. In a medium bowl, whisk together the flour, baking powder, salt, and freeze dried strawberries, then set aside.
In a large bowl, whisk together the melted butter, sugar, and vanilla. Whisk for a few minutes, then add the egg and yolk until well combined.
Fold in the flour mixture until evenly combined, then turn out into the springform and spread into an even layer.
In a large bowl, combine the cream cheese and egg for the filling, then beat until smooth.
Add the powdered sugar, 1 cup at a time, beating until smooth.
Pour the filling on top of the cake batter and spread evenly.
Bake the cake for 45 minutes, until a brown skin has formed on the top but the center is still quite jiggly.
Cool on a wire rack for 30 minutes, then refrigerate at least 2 hours. Sprinkle with powdered sugar and serve.
