nadine mesch Recipe

Ricotta Orange Cookies with Dark Chocolate & Hazelnuts

By nadine mesch motherchic


Recipe Rating:
Serves:
4 dozen
Prep Time:
Cook Time:
Cooking Method:
Bake

nadine's Story

I usually bake about 20 different type of cookies for Christmas but these are hands down our most favorite. My kids have been known to take the entire tin and eat them all in one sitting!
I always make double so we have enough to last the holiday season.
** The addition of the ricotta cheese to these cookies makes them stay soft and taste fresh for days. If they can last that long :)

Blue Ribbon Recipe

Notes from the Test Kitchen:
The ricotta in this recipe does make this cookie really soft. The orange, dark chocolate and hazelnut gave them a wonderful flavor. I can't wait to make these again ...they are that good!

Ingredients

2 1/2 c
flour
1 tsp
baking soda
1 tsp
salt
1/2 c
butter, softened
2 c
sugar
2
eggs
2 c
ricotta cheese
1/2 tsp
vanilla
3 Tbsp
orange juice
2 Tbsp
orange zest
ORANGE GLAZE:
1 1/2 c
powdered sugar
3 Tbsp
orange juice
CHOCOLATE & HAZELNUTS:
1 1/4 c
dark chocolate chips
1 c
hazelnuts, finely chopped

Directions Step-By-Step

1
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside.
2
In a medium bowl combine flour, baking powder and salt. Set aside.
3
In a large mixing bowl combine butter and sugar; beat approximately 4 minutes, until light. Add eggs, beating well. Add ricotta cheese, orange juice and zest. Beat to combine.
4
Add the flour mixture, stir to combine. Spoon approximately 1 TBSP of dough onto the parchment lined baking sheets.
5
Bake for 12 minutes, until just gently golden on edges. Transfer to a wire rack and cool completely.
6
Orange Glaze:
In a medium bowl, stir together powdered sugar and orange juice, until smooth. Gently spread approximately a 1/2 tsp onto each cookie.
7
Dark Chocolate & Hazelnuts:
Place dark chocolate chips into a double boiler, melt chocolate. Cool slightly. Spoon melted chocolate into a plastic sandwich bag. Using scissors, snip off a small tip of the plastic bag, and drizzle the melted chocolate, in swirls, over each cookie. Immediately sprinkle with chopped hazelnuts.
8
Allow the cookies to sit and frosting to harden. Layer in cookie tins with layers of waxed paper.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: Italian
Hashtags: #ricotta, #orange


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68 Comments

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Pam De Luca Mommadelu
Jan 6, 2015
I made these for Christmas and REALLY LIKED them. Tasty, and pretty. good for cookies exchange for next year. YUMMY
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Carol Powell memtiques
Dec 19, 2014
I used baking soda and they were just right. I also noticed the vanilla and I added it in Step 3. These are a bit time consuming but well worth the effort. Also noted that I got 8 dozen cookies out of the batch dropping them by the Tablespoon as the recipe says and they are a nice size.
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Linda Connolly MamaLeona
Dec 19, 2014
the ingredients call for baking soda, but the directions have it as baking powder, so I used baking soda. Also, you don't mention when to add the vanilla so I added it after the eggs. An indication as to how far apart to place them on the cookie sheet would have been helpful as they do spread. After the first cookie sheet came out of the oven with them all spread together, I placed them three across and four down so there were only a dozen on each cookie sheet. Much better results.
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Carol Powell memtiques
Dec 17, 2014
Jeez, Nadine, I found it is SODA by looking back and back but PLEASE change this error in the recipe!
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Carol Powell memtiques
Dec 17, 2014
OK I am in a pinch - no pun intended. I have just started making these cookies and the top ingredients call for baking soda and the written say baking powder. HELP - I have to get these done today!